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Roasted Eggplant White Bean Spread | CaliGirlCooking.com
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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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Italian
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.