Eggplant and Chickpea Dip

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:

  1. 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.
  2. 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.
  3. Transfer to a plastic container and let cool. Refrigerate until ready to serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: