Search
  • The MS Cookbook
    • Jul 6, 2020
    • 1 min read

Eggplant Spread with Walnuts

A variation on eggplant dip, this version is crunchier because of the walnuts. INGREDIENTS 2 eggplants 3 cloves garlic 1⁄2 cup cleaned walnuts

1⁄4 cup olive oil 1⁄2 cup lemon juice

1) Preheat the oven to 450 degrees.

2) Wash the eggplants, dry them, cut them in half, put them on a baking sheet and place them into the oven

3) Let the eggplants bake for 20-25 minutes.

4) When the eggplants skin becomes tight, remove the eggplant from the oven and set it aside to cool.

5) Put the garlic, walnuts and olive oil into blender and blend them until smooth.

6) Remove the eggplant meat from the skin with a large spoon and add it to the blender.

7) Blend all the ingredients together until smooth.

8) Add the salt and lemon juice.

9) Enjoy!

1 view0 comments

Recent Posts

See All

Flax Seed Crackers

The MS diet includes no grains whatsoever. This can be hard for people who grew up eating bread and crackers. Flax seed crackers are the perfect substitute for a grain-based cracker. You can eat them

Baba Ganoush

A middle eastern staple, baba ganoush is made from freshly baked eggplant combined with tahini, which is made with sesame seeds. You can eat it on crackers and/or vegetables or just spoon it into your

Eggplant Dip

This dip is different from baba ganoush because it does not have tahini in it. Instead, it is made like a pesto with pine nuts, garlic, and olive oil. It’s delicious on ax crackers and also with stea