Photo: Karry Hosford
Yield
2 1/2 cups (serving size: 1/4 cup)

Roasting the eggplant in a small amount of water adds moisture, cutting down on the amount of oil necessary for a smooth and creamy dip. Serve with toasted pita wedges.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Bake at 450° for 45 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Step 3

While garlic roasts, place eggplant, cut sides down, in a baking pan. Add water to a depth of 1/4 inch. Bake at 450° for 30 minutes or until tender, and cool 10 minutes.

Step 4

Scrape pulp from eggplant skins; discard skins. Place eggplant, garlic pulp, sesame seeds, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl.

Ratings & Reviews

rstarrlemaitre's Review

cajunchef504
September 27, 2012
Wonderfully creamy, with nice bright lemon flavor and a great blend of the chickpea and eggplant. The bite from the garlic is quite strong (which I love!) but I'd recommend using only half a head of garlic if you don't want so much. I would also use twice as much mint.

cajunchef504's Review

rstarrlemaitre
February 20, 2011
i love this mediterranean/middle eastern-inspired dip. it is a nice change from the regulars (baba ghanoush, hummus, etc.) when you want a little something different. love the garlic and mint flavors!