Roasted Eggplant and Chickpea Spread is the result of a food fight, one which resulted in this delicious hybrid dish somewhere between Baba Ganoush and Hummus. Our food disagreement started with a vague plan for a Mediterranean inspired meal, but quickly morphed into a debate about the true king of dips. On the one hand, the dusky sweet flavors of Baba Ganoush appealed to Paul, whereas I had a strong inclination towards classic hummus, a creamy chickpea puree, perked up with garlic and lemon. In the end, we were pretty pleased with our compromise dish, Roasted Eggplant and Chickpea Spread, a transcendent dip with an eggplant and chickpea base, infused with roasted garlic and onions, and the smoky spiciness of charred jalapeno. This recipe is inspired by Michael Samuelsson's The Soul of a New Cuisine.
Yield: approximately 2 cups
- 1 medium onion, peeled and cut into quarters
- 2 eggplants cut lengthwise in half
- 1 jalapeno, halved
- 1 head garlic
- 3 tablespoons olive oil plus 1/4 cup olive oil
- 1 (15 ounce) can chickpeas, drained
- 1 lemon, juiced
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- Preheat the oven to 400.
- In a large bowl combine the garlic head (left whole), onion, jalapeno and eggplant with 3 tablespoons of the olive oil. Arrange the vegetables on a baking sheet (we like to put down parchment paper or a silicone mat to make for easier cleanup) and roast for 60 minutes, rotating the eggplant 2-3 times during roasting.
- Remove the vegetables from oven and let rest until cool enough to handle.
- Once cooled, scoop the inside flesh from the eggplant and transfer to a food processor or blender.
- To the food processor, add the following: onions, garlic (squeezed out of its skin), and the jalapeno (remove the seeds). Puree briefly to mix.
- To the eggplant mixture, add 1/4 cup olive oil, chickpeas, lemon juice, salt, coriander and cumin. Process until the spread is smooth and creamy.
- Taste and adjust the salt (for seasoning) and the olive oil (for texture). Serve with a drizzle of good quality olive oil and raw vegetables or bread (pita, flat bread, crackers, etc.). Roasted Eggplant and Chickpea Spread keeps up to one week in a sealed container in the refrigerator.