This is delicious. I made this with no intention of posting it. It was merely a quick meal for us to enjoy as X. loves bean dip. I made it once and we devoured it. X. ate piles of loaded crackers, begging for more as the piles quickly depleted. I made it again on the weekend and the response was the same. It was eaten more quickly than I would care to admit and my husband asked me why I hadn’t put it on the blog. This roasted eggplant and white bean dip is based on a Giada De Laurentis recipe. It’s absolutely divine. A sweet yet savory dip that is best suited to a crunchy base.
Roasted Eggplant and White Bean Dip
Adapted from Giada De Laurentis’ recipe for Roasted Eggplant and White Bean Crostini from the book Giada at Home.
- 5 small eggplants, cut into bite sized pieces
- 3/4 c olive oil, divided. Reserve 2/3 c for the dip and use the rest for drizzling.
- salt and pepper
- 2 can 15 oz cannellini beans, drained and rinsed
- 2 big handfuls of italian parsley (just rip them from the bunch and rinse)
- The juice of 2 lemons (approximately 4-6 tbsp)
- 3 garlic cloves
- Preheat the oven to 350
- Place the eggplant on a parchment lined baking sheet.
- Drizzle the eggplant with olive oil.
- Season with salt and pepper.
- Roast in the oven for 30-35 minutes or until the eggplant is cooked through and brown.
- Remove the eggplant from the oven and allow to cool.
- In a food processor combine the beans, lemon juice, garlic, parsley and cooled egg plant. Pulse until the mixture is combined. Add olive oil and continue processing until the mixture is smooth.
- Season with salt and pepper if needed.
- Serve with crispy crackers or toasted pita wedges.
- We enjoy this dip with Mary’s Organic Crackers (I believe they are called Mary’s Gone Crackers in the USA). They are so crunchy and perfect for dipping. They don’t pay me to say that, I just love their crackers.
- This spread is thick enough that it would be an excellent spread on a pita. Throw it in instead of some mayo or hummus for a little something different.