Roasted Eggplant and White Bean Dip
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
Instructions
- 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.
Notes
Slightly adapted from The Food Network