Roasted Eggplant and White Bean Dip
Roasted Eggplant White Bean Dip- roasted eggplant is blended with spices, lemon and fresh herbs for a dip that’s incredibly delicious and creamy! (vegan and gluten-free)
This is one of those recipes that I wasn’t even planning on posting but it turned out so good that I couldn’t resist.
I came across it while editing pictures and simultaneously binge watching episodes of Giada at Home on the Food Network. If you’ve been reading my blog for a while then you probably already know how obsessed I am with Giada. She was one of the reasons I fell in love with cooking.
Anyways, I saw this dip on one of her shows and I thought blending roasted eggplant into a creamy dip sounded phenomenal. And guess what? It was!
Roasting the eggplant is the hardest part. Well actually I take that back. Not eating the roasted eggplant is the hardest part.
Once that purple beauty is roasted, all you have to do is throw everything into the food processor and blend until smooth.
I slightly modified Giada’s recipe by upping the amount of lemon juice and parsley, and also adding fresh mint and a touch of cumin for extra flavor.
She calls it a hummus but because I reduced the amount of olive oil, the texture isn’t quite like a hummus so I’m calling it a dip.
Whatever you want to call it, her suggestion to pair it with fresh cucumbers is spot on so I highly recommend serving it with some of those.
If you happen to have leftovers, it makes a delicious spread for sandwiches too. I like to pair it with crisp lettuce, slices of tomato, red onion, and strips of tempeh bacon. Ugh, just thinking about it is making my mouth water!
Roasted Eggplant and White Bean Dip
Yield: about 3 cups
Prep Time: 10
Cook Time: 25
Total Time: 35
Ingredients:
- 1 medium-size eggplant, diced into 1” cubes (approx. 2 cups)
- 1/4 cup + 2 tablespoons extra virgin olive oil, separated
- 1 (15 ounce) can cannelini beans, drained and rinsed
- 2 garlic cloves
- 1/2 cup fresh parsley
- 8 mint leaves
- juice of 2 large lemons (approx. 1/3 cup)
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt (more or less, to taste)
- 1/4 teaspoon pepper
Directions:
Preheat the oven to 450°F and then line a baking sheet with parchment paper or a silicone mat. Toss the eggplant in 3 tablespoons of olive oil (or other high heat oil) then spread it out onto the baking line sheet and roast in the oven for 25 minutes. Set aside to cool.
Combine cooled eggplant with remaining ingredients in a food processor and blend on high until smooth, for about 30-60 seconds. Add salt to taste. Serve immediately or store in the refrigerator in an airtight container for up to 4 days.
Slightly adapted from The Food Network
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
We must be on the same wavelength because I was thinking of planning a trip to Carmel next weekend. I’ll text/message you sometime this week to see where you stayed!
Dat roasted eggplant! I don’t know how you had the self control to not eat it all before pureeing it – it looks soooo perfect! Giada and Barefoot Contessa were big inspirations to me before starting this blog, too. Love this dip – I really must try it out!
I need to start watching more cooking shows! And this dip looks awesome :) love that it’s vegan! Pinning!
Yayyyy eggplant dip! It’s so good. I need to watch the Food Network more frequently… the only cooking show I watch is The Chew and I’d say it’s half cooking half entertainment. Still good though!
I would have to roast double the eggplant so I had enough left over for the dip ;-) this looks innnncredible. I forget how much I love eggplant, but once I have it I can’t stop eating it (currently obsessing). Your idea for leftovers with tempeh bacon sounds spot on.
I love making roasted eggplant HUMMUS! Eggplant is just so good in any bean-y spread ;)
What beautiful, colorful photos!! What lense do you typically shoot with?
Thanks girly! It’s a Canon 50mm f/1.4!
This sounds amazing! I love eggplant dip, but I’ve never made it with white beans before. All of the flavours in this sound amazing! I definitely need to try this. Mmm!
I love Giada too! Wish I wasn’t allergic to eggplant – your pictures are pretty but they’re making me itchy! Haha. Hope that you’re having a blast on your getaway!
Enjoy the rest of your stay! That’s awesome you were able to get away for a mini vacay.
This dip looks awesome. I love the creaminess that roasted eggplant gives to dips!
I’m obsessed with Giada too!! Everything she makes looks awesome! This dip is such a great idea! I made a white bean hummus the other day and adding eggplant sounds like it would make it so much better! And I love putting so much lemon in my dips!
Aren’t days off during the week the best??! I’m excited to hear more about your trip :)
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I hope you had a great time in Carmel!! This dip looks sooo good. And I am totally obsessed with Giada! Love her! My sister-in-law can’t stand her because apparently she’s “too happy.” Is it bad that I want to smack my sister-in-law when she says that??? lol
I love how easy bean dips are. I love how you’ve taken it up a notch with roasted eggplant! Yummy! It looks like such a beautiful snack with all those veggies!
I just saw your IG photos and was wondering where you were! Looks like I’m going to have to check out Carmel as soon as possible :)
This dip looks fantastic, Sarah! I love making white bean dips because of their amazing creaminess. What a great idea to add roasted eggplant in, too. Giada is the best – she, Ina and Nigella are my top three favorites!
Yes, you would love Carmel! Definitely put it on your list to visit!
Oooh, I’ve never added white beans to my eggplant dip – what a fantastic idea! This dip sounds and looks wonderful!
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Eggplant is totally a love of mine… But I don’t eat it nearly as much as I should!!
Very tasty! I will be devouring this as soon as I slice up this cucumber. Probably a good “gateway drug” for eggplant haters, too, who may not realize what the difference is between this and hummus or bean dip.
Yes! It’s a great option for eggplant haters. :)
Thanks Chessie!
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