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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 Dip

Eggplant & White Bean Dip


  • 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 parsley

  • 3 tablespoons fresh lemon juice (from about 1 lemon)

  • 1 clove garlic

  • ½ tsp. smoked paprika


  1. Preheat the oven to 450 degrees F and place an oven rack in the middle.

  2. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

  3. In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Note: If not serving right away, drizzle olive oil over the top so it doesn't form a crust.

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