Recipe Detail

Mediterranean Eggplant Dip

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Number of Servings:


  1. 1/2 teaspoons - kosher salt
  2. 1 cups - grilled or roasted eggplant
  3. 1/4 cups - extra virgin olive oil
  4. - olive oil
  5. - fresh mint for topping
  6. - toasted walnuts for topping
  7. - grilled focaccia or pita wedges for serving
  8. 1 cups - canned garbanzo beans (chickpeas) drained
  9. 1 tablespoons - fresh mint leaves
  10. 1 cloves - garlic
  11. 1 tablespoons - fresh lemon juice


(For Grilled Eggplant: Brush eight 1/2-inch eggplant slices with 2 tablespoons olive oil. Sprinkle 1/2 teaspoon 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.)

In a food processor, finely chop chickpeas, 1 tablespoon mint, and garlic.

Add lemon juice, salt, and eggplant.

With processor running, add olive oil in a steady stream; process until smooth.
Transfer to a serving dish; drizzle additional olive oil and sprinkle fresh mint and walnuts over top.

Serve with grilled bread.


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