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  • 1 Rating

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
grill:
8 mins
Servings:
14
Yield:
1-3/4 cups
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Mediterranean Eggplant Dip

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts (Mediterranean Eggplant Dip)

79 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 0mg; sodium 190mg; potassium 94mg; carbohydrates 6g; fiber 2g; sugar 1g; protein 1g; vitamin a 0IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.

Grilled Eggplant

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1