Mediterranean Eggplant Dip

This flavorful dip is ready in less than 30 minutes -- and it keeps in the refrigerator for up to three days. Serve it with toasted baguette slices.

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  • 1 cup canned garbanzo beans (chickpeas), drained
  • 1 tablespoon fresh mint leaves
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 cup grilled* or roasted eggplant
  • 1/4 cup extra virgin olive oil
  • Olive oil and fresh mint
  • Walnuts, toasted
  • Grilled pita wedges or focaccia
Grilled Eggplant
  • 8 1/2 inch slices eggplant
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt

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.

nutrition information

Per Serving: cal. (kcal) 79, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 6, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 1, vit. A (IU) 0, vit. C (mg) 1.77, Thiamin (mg) 0.02, Riboflavin (mg) 0.02, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.1, Folate (g) 16.13, Cobalamin (Vit. B12) (g) 0, sodium (mg) 190, Potassium (mg) 94, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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