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Eggplant and Chickpea Dip with Mint

Photo: Karry Hosford
Yield 2 1/2 cups (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

  4. 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.