Eggplant and Chickpea Dip with Mint

Name: Eggplant and Chickpea Dip with Mint
Yield: 2 1/2 cups (serving size: 1/4 cup)
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; ¼ teaspoon ground red pepper; 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

2 Ratings
2 Reviews

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.

By Peter Berley

Recipe by Cooking Light September 2002

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Credit: Karry Hosford

Recipe Summary

Yield:

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

Nutrition Info

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
¼ teaspoon ground red pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Directions

Step 1
Preheat oven to 450°.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

84 calories; calories from fat 20%; fat 1.9g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.3g; protein 2.5g; carbohydrates 12.3g; fiber 1.7g; iron 3.4mg; sodium 336mg; calcium 25mg.

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rstarrlemaitre

09/27/2012

Wonderfully creamy, with nice bright lemon flavor and a great blend of the chickpea and eggplant. The bite from the garlic is quite strong (which I love!) but I'd recommend using only half a head of garlic if you don't want so much. I would also use twice as much mint.

cajunchef504

02/20/2011

i love this mediterranean/middle eastern-inspired dip. it is a nice change from the regulars (baba ghanoush, hummus, etc.) when you want a little something different. love the garlic and mint flavors!

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Eggplant and Chickpea Dip with Mint

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Eggplant and Chickpea Dip with Mint

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Eggplant and Chickpea Dip with Mint

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Eggplant and Chickpea Dip with Mint