White Bean and Eggplant Dip


If you like hummous and babagnoush then you will like this because it’s a cross between the two.  It’s great as a snack with fresh veggies like carrots and cucumbers, but it’s also great on sandwiches.

I like to think that I’ve mastered how to make a great sandwich with this spread.  It’s great with balsamic portobello mushrooms, prosciutto, or even pork tenderloin. But what makes all of those sandwiches magically are sun-dried tomatoes.  Throw in some arugula for crunch and you have found a truly miraculous new lunch option.  Make a full batch on Sunday and have great lunches all week long.

Food 111

White Bean and Eggplant Dip
1 large eggplant, cubed into 2 inch pieces
1 15 oz can cannellini beans
2 sprigs rosemary, removed from stems
1/3 c olive oil and more from drizzling
1/4 tsp red pepper flakes
1 garlic clove
juice and zest of 1 lemon

Preheat oven to 350 degrees.  Place eggplant on a large baking sheet, drizzle with olive oil, salt, and pepper.  Roast for 20 minutes until golden brown.  Set aside to cool.

Pour 1/3 c olive oil and rosemary in a small sauce pot, turn to medium high heat.  Allow rosemary to cook for 5 minutes, then turn off heat and let cool.

In a food processor combine cooled eggplant, cannellini beans, rosemary, olive oil, red pepper flakes, garlic, lemon zest and juice, and salt.  Process until smooth, then place into a serving bowl.


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