Best 4 Chickpea Eggplant Dip Recipes

ROASTED EGGPLANT DIP W. CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Place eggplant cubes in bowl of warm, salted water for 5 minutes. Drain water.
• Spread the eggplant, onion, and chickpeas in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and the black pepper. Stir all ingredients and spread back into a single layer. Bake for 10 minutes. Stir and bake for 10 more minutes, until the eggplant is tender.
• Remove from the oven and let cool for 10 to 15 minutes, until just barely warm.
• Transfer the contents of the baking sheet to a blender. Add the remaining 2 tablespoons of olive oil and the remaining ½ teaspoon salt. Puree until smooth. Add the cilantro. Process again until the cilantro becomes tiny green flecks throughout the dip. Add more salt to taste, if desired.
• Transfer to a serving dish. Drizzle with olive oil and top with cilantro leaves. Serve slightly warm or at room temperature with pita chips.

CHICKPEA EGGPLANT DIP

Steps:

• Soak the dried chickpeas in cold water for 8 hours, then drain.
• Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
• Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
• Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
• Meanwhile, preheat the oven to 300°F.
• Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
• Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
• Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
• Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
• Serve at room temperature with pita!

CRISPY EGGPLANT AND CHICKPEAS

Steps:

• Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
• Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
• Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
• Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
• Serve the eggplant chips and crispy chickpeas warm or at room temperature.

GRILLED EGGPLANT CHICKPEA WRAPS

Steps:

• Heat the grill or grill pan over medium-high heat.
• Grate the garlic into a medium bowl and pour the lemon juice over. Let stand about 2 minutes. Whisk in the yogurt, 2 tablespoons water and 1/2 teaspoon salt.
• Put the chickpeas in a large bowl. Stir in 1/4 cup of the yogurt sauce and set aside.
• Brush the eggplant slices generously with olive oil on one side and season with salt. Grill oiled-side down until charred, rotating once to char more of the surface, 2 minutes total. Brush oil on the top, sprinkle with salt, flip, and grill until charred and very tender, another 1 to 2 minutes. Transfer the eggplant to a cutting board, chop roughly, and then stir gently into the chickpea mixture. Taste the mixture and season with salt, if needed.
• To make the wraps, spread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of the oregano. Form about 1 scant cup of the chickpea mixture into a log across the wrap about 3 inches from the bottom, leaving a 1-inch border on each side. Top with some chopped tomatoes and a little salt, then add some cucumber and lettuce. Fold the sides of the wrap over the ends of the chickpea mixture, then roll up tightly from the bottom. Repeat for the remaining tortillas and filling. Cut each in half on the bias, and serve.