Food Geek Friday: Roasted Eggplant and Cannellini Bean Dip

I recently picked up a bunch of baby fairytale eggplant at the farmers market.  They were so cute that really, how could I not??  I'd cooked up a few of them in a sauce, but there were so many that I needed to find up a way to use them before they went bad.  I stumbled upon this dip from Giada De Laurentiis and it is DELICIOUS!!!  I've been having it as an afternoon snack every day since I made it.  Sooo good! Roasted Eggplant and Cannellini Bean Dip

Adapted from Food Network

  • 10 baby fairytale eggplant, trimmed and cut in half 
  • Olive oil, for drizzling, plus 1/3 cup
  • Sea salt 
  • Freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • juice from 1 lemon
  • 2 cloves garlic 

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

Place eggplant in baking dish, drizzle with olive oil and season with salt and pepper.  Roast for 15 to 20 minutes or until golden brown.  Set aside to cool.

 In the bowl of a food processor, combine the cooled eggplant, beans, lemon juice, garlic, and salt and pepper to taste.  Pulse until the mixture is a thick paste.  With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. 

Place the dip in a bowl and enjoy!  Can be served with veggies, pita bread, pita chips or tortilla chips.