Smoky Eggplant and Chickpea Spread
- Preheat oven to 400°F Heat a grill pan to high.
- Using a fork, poke eggplant five or six times so it won't explode when it cooks. Place eggplant on grill and cook, turning a few times, until skin is charred well, about 10 to 15 minutes. Transfer eggplant to a baking sheet to finish cooking in oven until very soft when pierced with a skewer, about 20 minutes Remove eggplant and allow it to sit at room temperature until cool enough to handle. Peel away skin and discard.
- Cut peeled eggplant into pieces so it will fit into a food processor or blender. Add chickpeas along with remaining ingredients and blend until smooth. If too thick, add water 1 tablespoon at a time, until mixture reaches desired consistency. Taste and make any adjustments to seasoning with lemon juice, salt and pepper.