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Inspired by foodnetwork.com
Ingredients
for 4 servings
- 1 medium eggplant
- 1 red bell pepper
-
6 tablespoons olive oil, 2 tbsp for roasting, 4 tbsp for processing - 1 can canned cannellini, or other white bean, drained & rinsed
- 2 cloves garlic cloves, peeled
-
⅓ cup parsley, loosely packed (10 g) -
3 tablespoons lemon juice, about 1 lemon’s worth -
½ teaspoon salt -
½ teaspoon black pepper -
½ teaspoon red pepper flakes
Preparation
- Preheat oven to 450˚F (230˚C).
- Cut eggplant and bell pepper into medium-sized pieces, being sure to remove the seeds, and spread them out on a baking sheet that has been lined with parchment paper.
- Lightly coat the vegetables with olive oil, salt, and pepper.
- Roast the vegetables for 20-25 minutes, until the edges begin to char and the skin blisters.
- Add roasted vegetables to a food processor along with the beans, garlic, parsley, lemon juice, and seasonings.
- Pulse until the ingredients are roughly chopped. Then, with the machine running, slowly pour in the remaining 4 tablespoons of olive oil into the food processor and blend until the mixture is smooth.
- Transfer mixture to a bowl and serve with freshly cut vegetables, crackers, or pita bread.
- Alternatively, the mixture can be placed into individual serving-sized containers and stored in the refrigerator for up to 4 days.
- Enjoy!
Tips
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chickaveg
I roasted the garlic and added Sriracha, cumin and smoked paprika for more spice. I also cut the oil and added water mixed with some veggie broth. I preferred a more chunky texture . Very tasty!
2 months ago Helpful (0)
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