Monday, January 24, 2011

Roasted eggplant and white bean dip

This eggplant recipe is my entry to this month's Healing Foods event which features eggplant. Eggplant is a healthy choice because it is full of fiber, vitamin B6, potassium, and many other nutrients. I wanted to create a light way to enjoy the eggplant and a recipe that also involved roasting it. I combined it with great northern beans, but any white beans would work well and lots of garlic. The results were this recipe. You can serve this as a dip with vegetables, pitas, or crackers. You can also use it more like a spread to make a wrap with vegetables. I served it with toasted multigrain flatbread wedges, kalamata olives, and cucumber slices.

Roasted eggplant and white bean dip
1 medium-large eggplant
6 cloves garlic, unpeeled
1 can (15 oz) white beans, drained and rinsed
juice and zest of 1 lemon
sea salt and fresh cracked black pepper, to taste
dash of cayenne pepper
1 teaspoon dried dill weed
extra virgin olive oil
paprika for garnish, optional

Preheat the oven to 450 degrees. Drizzle olive oil on the bottom of a baking dish. Cut the eggplant in half lengthwise and place it in the dish along with the garlic. Drizzle with more olive oil and sprinkle with salt and pepper. Roast until soft and browned. Set aside until cool enough to handle.

In a food processor, add the beans, lemon juice and zest, cayenne, and dill weed. Squeeze the garlic out of the skin and add it to the food processor. Scrape the eggplant flesh into the food processor. Pulse the food processor and stream in some olive oil until the dip becomes smooth and well combined. Season with salt and pepper.

Serve the dip warm or cold. Drizzle with more olive oil and garnish with paprika, if desired.


What was I cooking one year ago? French onion soup

4 comments:

  1. This dip looks like the perfect thing to have on a cold day. I adore roasted eggplant! MMM

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  2. Thank you! Roasted eggplant is great. Thanks for stopping by!

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  3. It's a very innovative dip, I should try it soon..

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