1 medium eggplant, trimmed and cut into 2-inch thick pieces
1 (15 oz.) can of Eden Foods cannellini beans (white kidney beans), drained and rinsed
¼ cup lemon juice (about 1 lemon)
2 tbsp olive oil
Grapeseed (or high quality olive) oil for drizzling
4 garlic cloves, unpeeled
1 tsp paprika
1 tsp white pepper
1 tsp dried basil
1/3 cup fresh flat leaf parsley
Shallow roasting pan
Food processor or blender
Preheat oven to 395F and add cut eggplant and unpeeled garlic to roasting pan, drizzling lightly with grapeseed oil. Roast for approximately 40 minutes until eggplant is brown and soft.
Remove from oven, peel garlic and add to food processor, blending until smooth.
Add white beans, olive oil, lemon juice, white pepper, paprika, basil, and parsley and blend until smooth.
Transfer mixture to a separate container and chill for at least one hour. Garnish with parsley and serve with raw vegetables, olives, crackers, or pita bread, or add to a salad or wrap. Refrigerate leftovers for up to 3 days.
Tip: Eggplant easily soaks up liquid and oil so drizzle lightly.
Tip: Select an eggplant that is firm and heavy for its size. Test ripeness by gently pressing the skin – if it bounces back, it is ripe. Check the bottom of the eggplant and choose one with a more rounded indentation (a “male”) rather than one with a longer slit-like indentation (“female”).
Prep time: 5 minutes
Cook time: 40 minutes
Level of difficulty: easy
Get a full week of SBF delivered straight to your inbox.
Video workouts • Inspiration • And more!
No credit card required!