While strolling down the aisles of the farmer’s market lately I was surprised by the variety of eggplant that I could find. Eggplant comes in a variety of colors from the deep purple, ovoid fruit which is typically cultivated in Europe and North America to the elongated, white, green, or bi-colored varieties found in Asia. Eggplant also goes by many names including aubergine, brinjal, and Chinese or Japanese eggplant. Eggplant is used in a variety of dishes around the globe from French ratatouille, to Middle Eastern baba ghanoush, to stuffed Indian brinjal. A 100 gram serving of cooked eggplant provides just 35 Calories, 8.73 grams of total carbohydrate, 2.5 grams of dietary fiber, and 0.23 grams of fat. If you love eggplant dips, give this recipe a try.
Yield: 1 ½ cups
- 4 small eggplants or 1-2 medium eggplants (3/4 cup cooked)
- 15 oz can garbanzo beans/chickpeas, drained
- 1 tsp paprika
- 2 Tbsp lemon juice
- 1 Tbsp roasted garlic
- Preheat oven to 350°F. Slice eggplant in half and place on an oiled baking sheet, cut side down. Cook for 30-40 minutes until fruit is soft. Allow to cool. Scoop out into a blender or food processor.
- Add remaining ingredients to blender or food processor.
- Blend until smooth and refrigerate. Prepare 1 day ahead to allow flavor to develop.
- Serve with chips, crackers, or slices of pita bread.