Savory Eggplant And Chickpea Dip

By á-170456

Ingredients

• 2 medium eggplants - (to 3)
• 4 tablespoons olive oil
• 1 can chickpeas - (16 oz) drained
• Puree from 2 heads Caramelized Garlic (see recipe)
• Juice of 1 lemon
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon Oriental sesame oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Tabasco
• 1/4 cup sour cream
• 8 scallions - (to 10) grilled, chopped

Preparation

Step 1

Brush the eggplants with 2 tablespoons of the olive oil and place on grill. When the eggplants are slightly charred, 12 to 15 minutes, remove and split them open. Scrape out the pulp, discarding the seeds and skin.

Puree the chickpeas in a blender or food processor. Place in a medium bowl with the eggplant pulp, remaining 2 tablespoons olive oil, garlic, lemon juice, cilantro, sesame oil, cumin, and Tabasco and mix well.

Stir in the sour cream and drizzle with remaining olive oil. Sprinkle on the grilled scallions.

This recipe yields ?? servings.