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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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  • Makes: 14 servings
  • Serving Size: 2 tablespoon
  • Yields: 1-3/4 cups
  • Prep: 20 mins
  • Grill: 8 mins

Mediterranean Eggplant Dip

Ingredients

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

Ingredients

Directions

  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 Facts (Mediterranean Eggplant Dip)

    Per serving:
  • 79 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 190 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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