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

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
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  • 1 star values: 1