Part hummus, part baba ganoush, this Mediterranean eggplant dip is 100% delicious. It’s packed with fiber and protein, and as a rich, velvety texture that’s perfect for dipping. We also enjoyed it as a spread in a pita with fresh veggies, crumbled feta cheese, and tangy kalamata olives.
When it comes to roasting eggplant, everyone seems to have their own method. A lot of people like to slice and roast it with the skin on, then peel the skin off afterwards (it slides of fairly easily). Personally, however, I have not found a way to do this without burning my fingertips and muttering expletives under my breath. I prefer to just peel it with a vegetable peeler before slicing. The skin can sometimes be thick and slippery, but once you get the first strip off try starting the next strip with the tip of the peeler on an already peeled area. It sort of helps the blade grip the eggplant a little better.
Another key to making eggplant taste delicious and not bitter is to rub a generous amount of kosher salt on each slice and place in a colander over a bowl for 10 or 20 minutes. You’ll see light brown liquid pooling int he bowl after it sits, and you can rinse each slice very well and pat dry before continuing the recipe. You wash off all the salt so it doesn’t really increase the sodium.
- 1 medium eggplant
- 1/2 cup chickpeas
- 1 teaspoon kosher salt
- 1/2 teaspoon Greek seasoning blend
- 2 teaspoons lemon juice
- 2 tablespoons olive oil, divided
- 1 tablespoon water
- 1/4 teaspoon ground black pepper
- Preheat the oven to 400 degrees
- Peel the eggplant and slice in to 1/2 inch rounds. Rub each round generously with kosher salt and place in a colander over a bowl. Allow to rest 10 - 20 minutes them rinse each round very well and pat dry.
- Cut the eggplant in to cubes and toss with one tablespoon olive oil. Spread on a rimmed baking sheet and roast for about 30 minutes, stirring occasionally.
- Combine the eggplant, chickpeas, salt, Greek seasoning blend, lemon juice, remaining tablespoon of olive oil, water, and ground black pepper in a food processor.
- Process until dip is smooth and creamy (stop to scrape down the sides occasionally).