Prepare to embark on a culinary journey that will tantalize your taste buds and impress your guests with this extraordinary Roasted Eggplant and White Bean Dip. Imagine a creamy, smoky spread that combines the rich, velvety texture of roasted eggplant with the smooth, protein-packed white beans – this isn't just another dip, it's a flavor explosion waiting to happen! Perfect for health-conscious foodies and flavor adventurers alike, this Middle Eastern-inspired recipe will elevate your appetizer game from ordinary to extraordinary in just 40 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 large eggplant
- 1 can (15 oz) white beans, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the eggplant and pat it dry. Pierce the skin several times with a fork to prevent bursting during roasting.
- Place the whole eggplant on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Rotate the eggplant to coat evenly.
- Roast the eggplant in the preheated oven for 25-30 minutes, turning once halfway through, until the skin is charred and the flesh is soft and collapsing.
- Remove the eggplant from the oven and let it cool for 10 minutes until it's comfortable to handle.
- Cut the eggplant in half and scoop out the soft flesh, discarding the charred skin.
- In a food processor, combine the roasted eggplant flesh, drained white beans, tahini, lemon juice, minced garlic, remaining olive oil, salt, and pepper.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Transfer the dip to a serving bowl and drizzle with a little olive oil.
- Garnish with freshly chopped parsley and serve at room temperature with pita bread, crackers, or vegetable sticks.
Tips
- Roasting Technique: For the most intense flavor, ensure your eggplant is thoroughly roasted until the skin is charred and the flesh is completely soft. This brings out a deep, smoky taste that defines the dip's character.
- Texture Matters: When blending, start slow and gradually increase the speed. This helps create a smooth, creamy consistency without over-processing.
- Seasoning Secrets: Don't be afraid to taste and adjust. The key to a great dip is balancing the tahini, lemon juice, and salt to your personal preference.
- Make-Ahead Magic: This dip actually tastes even better after sitting for a few hours, allowing the flavors to meld together. You can prepare it a day in advance and store it in the refrigerator.
- Serving Suggestions: While it's fantastic with pita and vegetables, try spreading it on toast, using it as a sandwich spread, or even as a base for a Mediterranean-style pizza.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 7g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
