DF, V, VG, GF
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.
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.