Eggplant And Chickpea Dip With Mint

1. 1

   Preheat oven to 450u00b0.

2. 2

   Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Bake at 450u00b0 for 45 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

3. 3

   While garlic roasts, place eggplant, cut sides down, in a baking pan. Add water to a depth of 1/4 inch. Bake at 450u00b0 for 30 minutes or until tender, and cool 10 minutes.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.