Easy Eggplant Dip
Ingredients:
Eggplant is full of vitamins, minerals, antioxidants & fiber! You can bake it, grill it, or sauté it!
2 small eggplants
½ cup olive oil, plus more for brushing the eggplant
1 can Great Northern beans, rinse/drained
2 tablespoons lemon juice
1 teaspoon garlic powder
½ teaspoon salt
2 tablespoons parsley
¼ teaspoon cumin
Directions:
Preheat oven to 450°F.
Cut eggplants lengthwise, brush olive oil on eggplant flesh and place face down on sheet pan. Cook for 25-35 minutes or until tender. Remove to cool.
In food processor or blender place drained beans and ¼ cup olive oil. Blend until smooth.
When eggplants are cool, scoop flesh into large bowl, leaving skin behind. Mash eggplants until smooth or mash in strainer to remove seeds. Use seedless part for dip.
Add lemon juice, garlic powder, salt, parsley, cumin, and pureed beans to eggplant, mix with whisk.
Add additional ¼ cup olive oil while whisking (more or less to desired texture).
Serve room temperature or cold. Enjoy!
Recipe from Food Bank of Central and Eastern NC.