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 afterwards.
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.
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.
Feel free to add a bit more water, one tablespoon at a time, to reach desired consistency. Store in an air-tight container for up to 7 days.