Eggplant And Chickpea Dip With Mint

• 1 whole garlic head
• 1 (1-pound) eggplant, cut in half lengthwise
• 2 tablespoons sesame seeds, toasted
• 1 tablespoon chopped fresh mint
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon ground red pepper
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1. Preheat oven to 450u0b0.
2. Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Bake at 450u0b0 for 45 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. While garlic roasts, place eggplant, cut sides down, in a baking pan. Add water to a depth of 1/4 inch. Bake at 450u0b0 for 30 minutes or until tender, and cool 10 minutes.
4. Scrape pulp from eggplant skins; discard skins. Place eggplant, garlic pulp, sesame seeds, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl.

garlic, eggplant, sesame seeds, fresh mint, lemon juice, extravirgin olive oil, salt, ground red pepper, chickpeas

Taken from www.myrecipes.com/recipe/eggplant-chickpea-dip-with-mint (may not work)