Smoky Eggplant and Chickpea Spread

Donna Griffith Donna Griffith
  • Yield: 4 1/2 cups servings


1-- eggplant
1can chickpeas, drained and rinsed
1/2cup tahini, stirred well
1/4cup fresh lemon juice
2tablespoons extra virgin olive oil
2tablespoons water
1clove garlic, chopped
1teaspoon ground cumin
1/4teaspoon ground fresh chili paste
1-- handful fresh parsley
3/4teaspoon sea salt
1pinch black pepper


Preheat oven to 400F. Heat a grill or grill pan to high.

Using a fork, poke eggplant five or six times so it won't explode when it cooks.  Place eggplant on grill and cook, turning a few times, until skin is charred well, about 10 to 15 minutes.  Transfer eggplant to a baking sheet to finish cooking in oven until very soft when pierced with a skewer, about 20 minutes.  Remove eggplant and allow it to sit at room temperature until cool enough to handle.  Peel away skin and discard.

Cut peeled eggplant into pieces so it will fit into a food processor or blender.  Add chickpeas along with remaining ingredients and blend until smooth.  If too thick, add water, until mixture reaches desired consistency.  Taste, and make any adjustments to seasoning with lemon juice, salt and pepper.

Reprinted with permission from The Eat-Clean Diet Vegetarian Cookbook by Tosca Reno, Robert Kennedy Publishing.

Nutritional Info *per serving

  • Calories 88
  • Fat 6g
  • Saturated Fat 1g