• 1 cup

  canned garbanzo beans (chickpeas), drained

  see savings

  
• 1 tablespoon

  fresh mint leaves

  see savings

  
• 1 

  clove garlic

  see savings

  
• 1 tablespoon

  fresh lemon juice

  see savings

  
• 1/2 teaspoon

  kosher salt

  see savings

  
• 1 cup

  grilled* or roasted eggplant

  see savings

  
• 1/4 cup

  extra virgin olive oil

  see savings

  
•  

  Olive oil and fresh mint

  see savings

  
•  

  Walnuts, toasted

  see savings

  
•  

  Grilled pita wedges or focaccia

  see savings

  

• 8 

  1/2 inch slices eggplant

  see savings

  
• 2 tablespoons

  olive oil

  see savings

  
• 1/2 teaspoon

  kosher salt

  see savings

  

1.

In food processor finely chop chickpeas, mint, and garlic. Add lemon juice, salt, and eggplant. With processor running, add olive oil in a steady stream; process until smooth. Transfer to serving dish; drizzle olive oil, sprinkle fresh mint, and walnuts. Serve with grilled pita.

Grilled Eggplant

Brush eggplant slices with olive oil. Sprinkle with salt. Grill on uncovered grill directly over medium coals for 8 to 10 minutes or until tender, turning once. Cool slightly; process in food processor until slightly chunky.