INGREDIENTS • 1 medium eggplant (about 1 pound) • 1/2 teaspoon plus 1 tablespoon oil (canola or olive) • 1 garlic clove, minced • 2 tablespoons lemon juice • 1/2 cup tomato sauce or roasted red peppers • 1/4 teaspoon salt • 1 cup canned chickpeas (drained and rinsed) INSTRUCTIONS 1. Preheat oven to 425 degrees F. 2. Wash eggplant. Prick five or six times with a fork and rub with the 1/2…