this dip is so easy, and so hearty. i love roasted eggplant, and the beans add more protein. just eat it with toasted bread and wine…
cut 2 eggplants in half lengthwise. rub with olive oil, and place in a well- oiled baking pan, cut-side down. bake at 400 degrees until the eggplant is soft, and the pan is caramelized. remove eggplant and scoop out the pulp, make sure to get all of the brown pieces in the pan, and put into a food processor with the blade attachment.
add about 1 c of cooked white beans [cooked dried limas, great northern, whatever…], 2 cloves of fresh garlic, salt and pepper to taste, juice of one half to 1 lemon, and 1 1/2 T of sesame oil. puree until smooth. garnish with olive oil and chopped parsley. serve with crostini [toasted or grilled bread rubbed with garlic and brushed with olive oil].
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