Mediterranean Eggplant Dip |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
|
I found this recipe in the September issue of Better Homes and Gardens magazine. This dip is great served with pita chip. It can be made ahead and stored, covered in the refrigerator for up to three days. Ingredients:
1 cup canned garbanzo beans (chickpeas), drained |
1 tbsp fresh mint leaves |
1 clove garlic |
1 tbsp fresh lemon juice |
1/2 tsp kosher salt |
1 cup grilled or roasted eggplant |
1/4 cup virgin olive oil |
toasted walnuts |
Directions:
1. Brush eight 1/2-inch eggplant slices with 2 Tbsp olive oil. Sprinkle with 1/2 tsp kosher salt. Grill on uncovered grill directly over medium coals for 8 to 10 minutes or until tender, turning once. Cool slightly.
2. In a food processor, finely chop chickpeas, mint and garlic.
3. Add lemon juice, salt and eggplant.
4. With processor running, add live oil in steady stream; process until smooth.
5. Transfer to a serving dish; drizzle with olive oil , sprinkle with fresh mint and toasted walnuts.
6. Serve with pita chips.
|
|