Friday, September 16, 2011

Eggplant Bean Dip

I concocted this dip earlier this week and it turned out so, so good.

Eggplant Bean Dip

1 medium eggplant (I actually used 2 smaller asian eggplants from our farm share)
1 can cannellini beans
2-3 medium tomatoes
olive oil

Puncture eggplant and tomatoes with a fork.
Drizzle tomatoes with small about of olive oil.
Roast together in oven at 4oo degrees for 20-30 minutes.
***The skin should easily peel off both the eggplant and tomatoes and the inside should be soft. If you're eggplant is on the larger size it may take closer to 40 minutes and I would recommended added the tomatoes to the pan half way through***
While waiting, drain cannellini beans and heat slowly in small saucepan with the juice of 1/2 lemon and a drizzle of olive oil.
Remove eggplant/tomatoes from oven and let cool, just enough to be able to handle then peel away the skin.
Combine beans, lemon sauce, eggplant, and tomatoes in food processor and blend until smooth.

I served it chilled with tortilla chips and it was amazing, but I think you could also experiment with serving it warm with toasted pita bread. YUM!

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