Garlic Dip (Toum) with Roasted Eggplant with Crispy Chickpeas
By Kielian Baird
Serving Size: 4-5
Ingredients:
1.5 cups neutral oil, (avocado, vegetable, etc.)
½ cup green garlic, white parts only.
1 teaspoon kosher salt
¼ cup fresh lemon juice
2 medium eggplants, about 1 ½ pounds
3 tablespoons olive oil
Salt and pepper, to taste
¼ cup tomato paste
1 teaspoon white vinegar
2 tablespoons honey
1 teaspoon garlic, minced
1 14 ounce chickpea tin,
drained and rinsed
2 tablespoons olive oil
2 teaspoons garlic powder
¼ cup flat-leaf parsley, chopped’
green garlic tops to finish, thinly sliced
Instructions:
Preheat the oven to 425 degrees (F).
In the body of the food processor, add the fresh garlic and salt. Blend for a minute, then scrape down the sides. Resume blending, then slowly pour in oil, a few spoonfuls at a time. Continue until the oil is emulsified into the garlic, scraping down the sides occasionally.
Then alternate between spoonfuls of oil and lemon juice, until all of the oil and juice is incorporated. About 12-15 minutes of blending.
Scoop into a bowl and set aside in the fridge.
On a parchment lined baking sheet, spread the chickpeas and drizzle with olive oil. Rolling them around to coat. Roast for 20-30 minutes until they are crispy. Season with salt, pepper, and garlic powder immediately. Set aside.
Preheat the oven to 450 degrees (F).
Cut the eggplant into 1- 1 ½ inch cubes, place in a bowl and drizzle oil, salt, and pepper. Toss and place on a parchment lined baking sheet, and roast for 20 minutes. Remove from the oven and toss, then back for another 5-10 minutes until caramelized.
Mix together the tomato paste, vinegar, and honey in a small bowl. Add the eggplant into a bowl, pour the sauce, and toss to coat evenly.
To serve, spread the toum on a serving plate, place the saucy eggplant on top, sprinkle the crispy chickpeas over top.
Finish with parsley, garlic tops, and a drizzle of good olive oil.
