Roasted Eggplant Artichoke and White Bean Dip
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An easy to make summer dip, snack or appetizer!
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
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/06/roasted-eggplant-artichoke-and-white-bean-dip.html