Roasted Eggplant Artichoke and White Bean Dip

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creamy dip

If you’re looking for an easy and delicious appetizer or snack to serve up this summer, I have just the thing! My roasted eggplant, artichoke and white bean dip.

This wonderful dip is like an Italian version of hummus.

It’s full of flavor and quite healthy and comes together quickly using canned cannellini beans and a jar of marinated artichoke hearts, with no tahini required! ( I never was a fan).

 

pricked eggplant

The only cooking you’ll be doing is roasting your eggplant, this can be done a day ahead of time, just pierce the skin and roast it whole.

roasted eggplant

The eggplant will eventually collapse and become soft, when it cools down you’ll be able to slice and scoop out the nice creamy flesh inside, which is a key component in your dip along with the artichoke hearts, white beans.

dip

Perfect for entertaining with a beverage of your choice. Serve it swiped on crusty bread, crackers or even veggies.

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Roasted Eggplant Artichoke and White Bean Dip
 
An easy to make summer dip, snack or appetizer!
Author:
Ingredients
  • 2 medium/ small eggplant left whole, roasted with flesh scooped out
  • 1 jar of marinated artichoke hearts, drained
  • 1 can of cannellini beans, drained
  • 1 or 2 small garlic cloves
  • small handful each of basil and parsley
  • ¼ cup olive oil, extra for top garnish
  • lemon zest
  • a small pinch of red pepper flakes (optional)
  • Small jar of roasted red peppers drained, which you will use for garnish only
  • TO GARNISH THE TOP
  • a few olives
  • a swipe of roasted red pepper paste easily made by draining a jar of roasted red peppers and swirling them in a food processor into a thick consistency.
  • olive oil
  • extra chopped herbs
Instructions
  1. Preheat oven to 375
  2. Line a baking sheet with foil.
  3. Poke fork holes all around the whole eggplant skin, then roast until eggplant is soft and collapsed.
  4. Let the eggplant cool down and then scoop out the flesh.
  5. In a food processor add the artichoke hearts, the beans, the eggplant pulp, olive oil, basil, parsley, garlic cloves, lemon zest and pulse slowly to desired consistency. ( I like to see some of the artichoke bits). Taste for salt and pepper.
  6. Place dip into a serving bowl and make a swirl on top with a small spoon, drizzle in some olive oil into the swirl, add the red color of the roasted red pepper.
  7. Sprinkle with herbs.
  8. Serve with toasted bread, crackers or veggies

 

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Comments

  1. This looks wonderful. There’s nothing quite like baked eggplant, and so easy. I find the marinated artichokes interesting. I’ve seen this before, where someone used the whole jar, but here you drained them. A little zing, I guess? It all sounds fabulous!

  2. Jacie Sytsma says

    I’ve made this twice now and it is delicious! Thank you for posting!