Roasted Eggplant White Bean Spread
Roasted eggplant and white beans come together to form a smooth, silky spread that is perfect to spread on toasted crostini.
Servings: 6 servings
- 1 medium eggplant, peeled and diced
- 5 cloves peeled garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/4 cup plus 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit. In a medium mixing bowl, toss together the eggplant, garlic, olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread mixture out on a parchment-lined baking sheet and roast at 400 degrees for 20 minutes. Remove from oven and let cool slightly.
Add roasted eggplant and garlic, cannellini beans, olive oil and lemon juice to the bowl of a food processor and process until a smooth puree forms. Add salt and pepper to taste, pureeing between each addition to incorporate.
For best results, refrigerate for at least an hour before serving.