Eggplant and Chickpea Dip with Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
1/4 teaspoon ground red pepper |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
Directions:
1. Preheat oven to 450°.
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.
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.
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.
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