Pumpernickel Recipe # 20 - Eggplant and Walnut dip

Eggplant And Walnut Dip Recipe
Ingredients
2 small eggplants, cut in half lengthwise (about 3/4 lb each)
1/2 tsp salt
3/4 tsp Chinese five-spice powder
1 c sliced, toasted walnuts, divided in half
2 tbsps half-and-half
1/4 cup plain yogurt

1 loaf round pumpernickel - hollow out centre and cut into cubes.

Garnishes 10-15 toasted walnuts and fresh chives

Instructions:
Place eggplant, cut sides down, in a well-greased 13" x 9" pyrex pan. Bake at 400° for 30 mins or until very tender. Let cool 15 minutes. Peel & coarsely chop eggplant.

Place eggplant in a food processor or blender and pulse 3 seconds. Add 1/2 c walnuts, salt, five-spice, half and half & yogurt. Process until smooth. Spoon eggplant mixture into hollowed Pumpernickel loaf & stir in the remaining 1/2 c walnuts.
Garnish with chives and toasted walnuts.

Serve with pumpernickel bread cubed from loaf.