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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Mediterranean Eggplant Dip
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
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)
- Per serving:
- 79 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 0 mg chol. ,
- 190 mg sodium ,
- 6 g carb. ,
- 2 g fiber ,
- 1 g sugar ,
- 1 g pro.