Eggplant and Chickpea Dip with Mint

Eggplant and Chickpea Dip with Mint Recipe
Photo: Karry Hosford
Roasting the eggplant in a small amount of water adds moisture, cutting down on the amount of oil necessary for a smooth and creamy dip. Serve with toasted pita wedges.

Yield:

2 1/2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 84
Caloriesfromfat 20 %
Fat 1.9 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 2.5 g
Carbohydrate 12.3 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 336 mg
Calcium 25 mg

Ingredients

1 whole garlic head
1 (1-pound) eggplant, cut in half lengthwise
2 tablespoons sesame seeds, toasted
1 tablespoon chopped fresh mint
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
1/4 teaspoon ground red pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Preparation

Preheat oven to 450°.

Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Bake at 450° for 45 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

While garlic roasts, place eggplant, cut sides down, in a baking pan. Add water to a depth of 1/4 inch. Bake at 450° for 30 minutes or until tender, and cool 10 minutes.

Scrape pulp from eggplant skins; discard skins. Place eggplant, garlic pulp, sesame seeds, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl.

Note:

Peter Berley,

Cooking Light

September 2002
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