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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - canned garbanzo beans (chickpeas), drained
  • 1 tablespoons - fresh mint leaves
  • 1 cloves - garlic
  • 1 tablespoons - fresh lemon juice
  • 1/2 teaspoons - kosher salt
  • 1 cups - grilled or roasted eggplant
  • 1/4 cups - extra virgin olive oil
  • - olive oil
  • - fresh mint, for topping
  • - toasted walnuts, for topping
  • - grilled focaccia or pita wedges, for serving
  • Directions:

    (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.

    Brief Description

    Grilled eggplant blended with garbanzo beans, lemon, and seasonings, and topped with fresh mint and walnuts. Serve with grilled bread.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Mediterranean

    Prep Time: 15 min
    Cook Time: 10 min


    Festive Foods magazine

    Posted By:


    Posted On:

    April 9, 2017

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