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)

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!

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)

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.

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)
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)

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.

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)

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 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)

 

Roasted Eggplant and White Bean Dip

Yield: about 3 cups

Prep Time: 10

Cook Time: 25

Total Time: 35

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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! heart