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.


Mediterranean Eggplant Dip

by 2  people


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Ingredients
  • 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

Directions
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
1.
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, Monosaturated 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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