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Eggplant & White Bean Dip

Here's an easy and tasty way to use up some eggplant. Perfect for a family gathering - even the kids will love it! Just roast (or grill if it's too hot to use the oven) the eggplant, then toss in the food processor. You can spread it over toast points (or cucumber slices) and serve as crostini, or serve alongside pita chips as a dip. Eggplant & White Bean Dip Ingredients 1 (1 1/2-pound) Italian eggplant or 3 Asian eggplants, trimmed and cut into 2-inch pieces Olive oil, for drizzling, plus 1/3 cup Kosher salt, for seasoning, plus 1/2 teaspoon Freshly ground black pepper, for seasoning, plus 1/4 teaspoon 1 (15-ounce) can white beans, drained and rinsed 1/3 cup loosely packed fresh flat-leaf

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Drexel Hill, PA 19026

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