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Mediterranean Eggplant Dip
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
Directions
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
Grill:
8 mins
to 10 mins
Ingredients
-
8
1/2 inch slices eggplant
-
2
tablespoons olive oil
-
1/2
teaspoon kosher salt
Directions
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)
- Servings Per Recipe 14,
- Calories 79,
- Protein (gm) 1,
- Carbohydrate (gm) 6,
- Fat, total (gm) 6,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 1,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Sodium (mg) 190,
- Potassium (mg) 94,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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