White Bean Dip with Roasted Garlic & Eggplant
Recipe type: Appetizer, Spread, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: yields about 2 cups
This white bean dip makes a great snack with pita chips, sandwich spread, or accompaniment to beef or lamb.
  • 1 medium Eggplant, peeled and sliced ¼ in. thick
  • 1 head Garlic
  • ½ tsp. Smoked Paprika
  • 1 15 oz. can Cannellini Beans, drained and rinsed
  • Extra Virgin Olive Oil
  • Fresh Lemon Juice
  • Red Pepper Flakes
  1. Preheat oven to 400°.
  2. Sprinkle the eggplant with salt and spread on paper towels. Let it sit for a few minutes until some of the moisture has been released. Place on a lightly oiled baking sheet and sprinkle with the smoked paprika. Cut the top off the head of garlic and drizzle about a Tbsp. of oil and place on the baking sheet. Roast until the eggplant is browned in spots and cooked through and the garlic is soft and fragrant, about 30 minutes, flipping the eggplant halfway through.
  3. Place the beans and eggplant in the bowl of a food processor. Let the garlic cool enough to handle, then squeeze the cloves into the food processor. Puree into a thick paste. Season with salt, red pepper flakes to taste, and about 1 Tbsp. lemon juice. With the motor running, slowly add ¼ c. olive oil and process until very smooth. Taste. Adjust with additional lemon juice, salt, and pepper, as needed.
  4. Transfer to a serving bowl and drizzle with additional olive oil, if serving as a dip.
The white bean dip can be made ahead and the flavors actually improve and meld better if prepared a day or 2 before serving. Thinned out with chicken or vegetable stock, it could be turned into a simple white bean soup.
Recipe by strawberryplum at http://www.strawberryplum.com/white-bean-dip-with-roasted-garlic-eggplant/