This delicious and healthy snack is full of flavor thanks to roasted eggplant, creamy white beans, garlic, tahini and lemon.
If I could only eat one type of food for the rest of my life it would be Middle Eastern food, hands down. Between the bright lemon, creamy olive oil and addictive garlic – I just can’t get enough. Not only is it bursting with flavor but it is 100% guilt-free. For whatever reason, I can consume mass quantities of hummus and feel absolutely zero guilt afterward.
Roasted Eggplant and White Bean Dip is a delicious cross between hummus and baba ghanoush. We buy eggplant almost weekly because it’s provides a meaty texture and adds bulk to dishes without a lot of extra calories. Perfect examples of this are my Sausage and Eggplant Baked Pasta and Turkey and Eggplant Ragu with Whole Wheat Spaghetti.
Another great aspect of this dip is the fact that it tastes even better the next day once the flavors get cozy with one another. We love making a big batch on Sunday and snacking on it all week long. It’s not only great as a dip but tastes fabulous as a sandwich spread with roast turkey breast or leftover pork roast.
Your carrot stick is waiting.
White Bean and Roasted Eggplant Dip
- 1 in large Italian eggplant (cut 1 in cubes)
- 14 oz can cannellini beans (drained and rinsed)
- ¼ extra virgin olive oil (divided)
- 2 tablespoons tahini
- 1 teaspoon salt (divided)
- ½ teaspoon pepper (divided)
- ¼ cup lemon juice
- 2 tablespoons water
- 2 cloves garlic
- 1 teaspoon cumin
- chopped parsley (optional garnish)
- Pre-heat oven to 425 degrees and spray a foil-lined baking sheet with non-stick spray.
- Spread eggplant cubes on baking sheet in one layer and drizzle with half of the olive oil (two tablespoons), half of the salt (1/2 teaspoon) and half of the pepper (1/4 teaspoon). Use hands to mix around to make sure cubes are evenly coated with oli and spices.
- Bake eggplant until tender, about 20-25 minutes; let cool slightly.
- In a food processor or high speed blender, add all remaining ingredients as well as the cooled eggplant. Puree until smooth, about 1-2 minutes. Check for seasoning and adjust accordingly.
- Serve with fresh parsley and vegetables or pita bread.
33 thoughts on “White Bean and Roasted Eggplant Dip”
This looks so delicious! Thanks so much for sharing
I hope you love it!
Do you peel the eggplant first? Do you need to put lemon juice on it or anything so it doesn’t brown?
I don’t peel it – all of the nutrients are in the skin! No need to put lemon juice first. :) Enjoy!
Now THIS I have to try. Thanks!
I hope you love it!!!
I will def. be trying this recipe out at the next mahjong night, but I have to ask, can I boil the eggplant cubes instead of roasting? Afraid they may end up dried out from the roasting. ( Love eggplant but I am terrible at baking it.)
Ooh, I love this! I am always looking for healthy snack ideas. You had me at roasted eggplant. :)
Thank you!! I am a sucker for roast eggplant as well. :-)
I loooove middle eastern food too! This dip looks delicious!
Thank you so much!
Roasted eggplant dip is my JAM.
That’s funny- I think you’re my jam!
Looks delicious, Liz! I made something similar last fall that I lovingly called “baba ga-hummus” because I still used chickpeas. LOVE the idea of using white beans too.
I love that name!!
What a great idea! My spouse and I love baba ghanoush, and one of the kids loves hummus, so I’m going to try this with our CSA farm share eggplants this summer to see if it’s close enough to hummus to pass. Usually the bulk of the eggplants are roasted and added to spaghetti sauce (the kids now complain if there’s no eggplant in the spaghetti sauce) but I would love to have some saved out as a dip.
That’s a great idea!! I love it in pasta too.
I agree with you on Mid Eastern food — could definitely live of those, and this delicious dip!
Me too!! I crave it daily!!
Lucky for me eggplants are on sale this week! :D This looks like the perfect snack!
Ooo that is lucky!!! Stock up!!
Mmm I am a dip girl. I love my dips…this one looks fabulous!
I will make this for you!!!!!
My husband and I have this conversation a lot and I always say, “I would eat East Asian” b/c I can include a whole bunch of types of food in there lol! Middle Eastern is high up on my list though and this dip looks awesome Liz.
East Asian would be my number two!!!
Liz, you are the queen of delicious dips!!!
Aww thank you my dear!
Oh I am definitely making this!! I have made Ina’s roasted eggplant several times & devour it, this sounds amazing. I want to try more Middle Eastern foods!!
Your pictures look DELICIOUS. :)
Ooo I’ve never tried Ina’s!! I could eat eggplant every day!
FABULOUS idea. I love the combination of two of my favorite dips. Looks and sounds amazing!
Thank you my dear! Would be good with your orzo!
I am right there with you—if I could only eat one food the rest of my life it would be Middle Eastern too. Every week at least half or more of my diet consits of things like hummus, tabbouleh, lemon, olive oil, nuts, fish..I just love it. I guess it helps to have a Lebanese family. :) This dip looks wonderful. I am a fan of baba ghanoush so I think I would really like this.
We are so lucky to come from a Middle Eastern family!!