Roasted Eggplant and White Bean Spread


Another winner from Food & Wine magazine! This deep is creamy with lots of subtle flavors. I spread it on toast with red onions, zucchini blossoms and some micro greens for an amazing Tartine!

2 large eggplants (1 1/2 pounds each)
2 medium garlic cloves
Sea salt
1 can drained, canned white beans
1/4 c plain Greek yogurt
2 TBSP olive oil
2 TBSp mayonnaise
1 tsp hazelnut oil
1 TBSP lemon juice
Freshly ground black pepper
Hot Hungarian paprika
1/4 c chopped flat-leaf parsley

Preheat the oven to 450°. Set the eggplants on a baking sheet and poke them all over with a knife tip. Roast for 40 to 45 minutes, until very soft. Let cool slightly.

Scrape the eggplant flesh into a food processor; discard the skins. Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the garlic into the food processor. Add the beans, yogurt, olive oil, mayonnaise, hazelnut oil and lemon juice. Pulse to a coarse puree, scrape into a bowl and season with salt, pepper and paprika. Stir in the parsley and serve.



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