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Ingredients
| garbanzo beans: 1 cup |
| mint leaves (whole): 1 tsp |
| garlic: 1 clove |
| lemon juice: 1 tsp |
| Kosher salt: 1/2 tsp |
| eggplants (cubed): 1 cup |
| olive oil: 1/4 cup |
Mediterranean eggplant dip
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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. Makes 1-3/4 cups, 14 (2-Tbsp.) servings.
*Grilled Eggplant: Brush eight 1/2-inch eggplant slices with 2 Tbsp. olive oil. Sprinkle 1/2 tsp. kosher 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.