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Ingredients

• 1 medium to large eggplant or 3 small Japanese eggplants
• 1 bulb of garlic
• 1 15 oz. can garbanzo beans
• 1/3 cup flat-leaf parsley
• 3 tbls freshly squeezed lemon juice (Usually 1 lemon)
• 1/3 cup olive oil
• ¼ cup olive oil for roasting the eggplant and garlic
• salt & pepper to taste

Description

I Adapted This Recipe From Another Recipe Using What I Had On Hand. The Original Recipe Called For Cannellini Beans And For 1 Raw Garlic Clove. However, Because I Had Chickpeas On Hand And I Absolutely Love Roasted Garlic (lots Of It), I Decided To Make

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