Garlic Dip (Toum) with Roasted Eggplant with Crispy Chickpeas

By Kielian Baird

Serving Size: 4-5 

Ingredients:

1. 1.5 cups neutral oil, (avocado, vegetable, etc.)

2. ½ cup garlic cloves, peeled 

3. 1 teaspoon kosher salt 

4. ¼ cup fresh lemon juice 

5. 1 14 ounce chickpea tin, drained and rinsed, patted dry  

6. 2 tablespoons olive oil 

7. 2 teaspoons garlic powder 

8. 2 medium eggplants, about 1 ½ pounds 

9. 3 tablespoons olive oil 

10. Salt and pepper, to taste 

11. ¼ cup tomato paste

12. 1 teaspoon white vinegar 

13. 2 tablespoons honey 

14. 1 teaspoon garlic, minced 

15. ¼ cup flat-leaf parsley, chopped 

Instructions:

1. Preheat the oven to 425 degrees (F). 

2. In the body of the food processor, add the fresh garlic cloves 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. 

3. Then alternate between spoonfuls of oil and lemon juice, until all of the oil and juice is incorporated. About 12-15 minutes of blending. 

4. Scoop into a bowl and set aside in the fridge. 

5. 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. 

6. Preheat the oven to 450 degrees (F). 

7. 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. 

8. 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. 

9. To serve, spread the toum on a serving plate, place the saucy eggplant on top, sprinkle the crispy chickpeas over top. 

10. Finish with parsley and a drizzle of good olive oil.