Instead of spending all day wedged into an airplane seat or wandering aimlessly around airports in unfamiliar cities I was at home enjoying watching street hockey in the sunshine and making some delicious dip from an eggplant in my garden. This is somewhere between baba ghanoush and chipotle hummus…and it just wrapped me in homestyle comfort!
Roasted Eggplant and White Bean Dip
- 1 medium eggplant, peeled and cut into chunks and lightly salted to draw out the bitterness
- 5 cloves of garlic, peeled
- 5 tomatoes, cut into chunks similar in size to your eggplant chunks
- 1/4 cup olive oil
- 3 T. balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 T. Italian seasonings
- 1 15.5 oz can white beans, rinsed and drained
- 1/2 tsp. ground chipotle pepper
- 1/2 tsp Mexican oregano
- Juice of one medium lemon
Preheat oven to 375 degrees. In a large bowl combine eggplant, garlic, tomatoes, olive oil, vinegar, salt, pepper, and Italian seasoning. Stir to make sure the vegetables are well coated. Spread in a single layer on a parchment paper lined baking sheet (you’ll thank me for the parchment paper later). Roast in your preheated oven for 45 minutes. Cool.
Place the white beans, 2 cups of the roasted vegetables, chipotle pepper, oregano, and lemon juice in a food processor or blender. Blend until smooth and creamy. Serve with fresh cut bell peppers or cucumbers, or spread it in a wrap with some baby spinach, or eat it with pita chips or a spoon for that matter.
Star of the show!
And if you have some leftover veggies you can eat them straight up…the eggplant is creamy and a little salty, the tomatoes caramelized into candy sweetness…