Serves: 5
Total Calories: 100
Yield: 4 Cups

1/4 cup extra virgin olive oil
1 medium eggplant sliced lengthwise into 1/2 inch thick strips
2 cups cooked chickpeas with liquid
1/3 cup sesame tahini
1/4 cup umeboshi vinegar or juice of 1 lemon mixed with 1/2 teaspoon sea salt
5 or 6 cloves garlic

1. Fire up the grill or preheat the broiler.

2. Brush the olive oil on both sides of the eggplant. Grill or broil 3 to 4 minutes on each side, or until soft.

3. Transfer the cooked eggplant and all the remaining ingredients to a food processor and blend until smooth. Adjust the seasonings, if desired.

4. Serve immediately as is, or garnished with nasturtium flowers, chopped parsley, or chopped scallions. Refrigerate any leftovers.

For a Change . . .
• Add 1 cup chopped parsley and/or scallions, red onions, or chives to the mixture before blending.
• Replace the olive oil with Garlic Flower Oil or Basil Oil.
• Sauté the eggplant in olive oil and garlic before blending with the other ingredients.

Nutritional Facts:

Serves: 5
Total Calories: 100
Calories from Fat: 96

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Sauces, Dips, and Dressings Mix and Match
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Asian Cilantro Dressing
Zesty Parsely and Scallion Dressing
Sweet Basil Vinaigrette
Orange-Raspberry Vinaigrette
Asian Gigner-Orange Dressing
Parsley and Garlic Scape Dressing
Strawberry Sauce
Sweet-and-Sour Dipping Sauce
Cinnamon Vanilla Applesauce
Cranberry-Orange Sauce
Blackberry-Pear Sauce
Mustard Sauce with Maple Syrup and Miso
Sensational Seasoning Blend
Tomato Sauce with Lobster Mushrooms
Sunflower Seed and Mushroom Pate with Oregano and Sage
Cilantro-Olive Spread
Roasted Red Pepper and Feta Cheese Dip
Tomatillo Salsa
Creamy Curry Dip
HummBaba