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Smoky Eggplant Dip With Kefir & Buttered Walnuts

Ingredients

• 2 pounds eggplant (any variety works)
• 1/2 small garlic clove, grated or finely minced
• Kosher salt
• Freshly ground black pepper
• 1/4 cup plain, unsweetened kefir or buttermilk, very cold
• 3 tablespoons unsalted butter
• 1/3 cup walnut halves, roughly chopped
• 2 teaspoons dried mint
• 1 teaspoon sweet paprika
• Zest of 1 large lemon
• Lemon wedges, for garnish
• Chopped dill, parsley, and/or cilantro, for garnish
• Toasted pita or crackers, for serving

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