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.
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