Mediterranean Eggplant Dip

This dip can be made ahead and stored, covered, in the refrigerator for up to 3 days.

 

1 cup canned garbanzo beans (chickpeas), drained

1 tablespoon fresh mint leaves (can substitute basil)

1 clove garlic

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1 cup grilled* or roasted eggplant

Olive oil and fresh mint (basil)

Walnuts, toasted

Grilled pita wedges or focaccia

 

In food processor finely chop chickpeas, mint, and garlic.  Add lemon juce, salt and eggplant.  With processor running, add olive oil in a steady stream; process until smooth.  Transfer to esrving dish; drizzle olive oil, sprinkle fresh mint, and walnuts.  Serve wth grilled pita.  Makes 1 3/4 cups, 14 2 Tbsp. servings.

 

*Grilled eggplant:  Brush eight 1/2 inch eggplant slices with 2 Tbsp. olive oil.  Sprinkle 1/2 tsp. kosher salt.  Grill uncovered directly over medium coals for 8 - 10 minutes or until tender, turning once.  Cool slightly; process in food processor until slightly chunky.

Each 2 Tbsp serving: 79 calories, 6 g fat (1 g sat. fat), 0 mg chol, 190 mg sodium, 6 g carbo, 2 g fiber, 1 g pro

 

 

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