Eggplant and Chickpea Dip with Mint

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

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 20%
  • Fat: 1.9g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 12.3g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 336mg
  • Calcium: 25mg


  • 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


  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.
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