I received some pretty asian eggplants in my CSA box this week and I had absolutely no idea what to do with them. When I did a quick search on foodgawker, I found this caponata-like dip recipe and knew that I had found a winner. Flecked with sweet basil, sun-dried tomatoes, garlic, and ginger, this dip makes a perfect summer snack. Serve with pita chips or warm pita and enjoy!
Eggplant and Chickpea Dip
Just the Tip / Inspired by dash of east
Here’s what I used:
- 3 asian eggplants, cut into small chunks
- 1 large yellow onion, chopped
- 2 tbsp minced fresh ginger
- 5 cloves minced fresh garlic
- 2 tbsp olive oil
- 3 tbsp soy sauce
2 tbsp hot chili paste (I used harissa) - 2 large, ripe tomatoes, seeded and diced
- 1/2 cup sundried tomatoes (in oil, but drained with paper towels)
- 2 tbsp basil, chopped
- 1 14-oz can chickpeas, rinsed
- 2 tsp minced preserved lemon (optional)
Here’s what I did:
- Heat the olive oil in a large saute pan over medium-high heat. Add the garlic, ginger, and onion and saute for about 5 minutes until starting to get tender. Add the eggplant, soy sauce, and chili paste and saute for another 3-4 minutes. Add the fresh and sun-dried tomatoes and basil and saute for another couple minutes. Season with salt and pepper.
- Transfer the mixture to a food processor and lightly pulse. Transfer the mixture back to the saute pan and add the chickpeas and preserved lemon. Stir to combine and cook everything together for a few minutes.
- Transfer to a plastic container and let cool. Refrigerate until ready to serve.
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