|Preparation Time||8 Minutes|
|Cook Time||25 Minutes|
|Total Time||33 Minutes|
|Main Ingredient||Cannellini Beans|
|Category||Beans & Legumes|
|Meal||Brunch; Lunch; Dinner; Snack|
|Cuisine||Jewish Kosher; Middle Eastern; Turkish|
|Diet||Low Calorie; Low Cholesterol; Heart Healthy; Gluten Free; Vegetarian; Vegan|
1 eggplant (1 1/2 pounds), trimmed and cut into 2-inch pieces
1/3 cup extra-virgin olive oil, plus some for drizzling
1/2 teaspoon kosher salt, plus some for seasoning
1/4 teaspoon black pepper, freshly ground, plus some for seasoning
One 15-ounce can cannellini beans, drained and rinsed
1/3 cup fresh flat-leaf parsley, loosely packed
3 tablespoons fresh lemon juice
1 clove garlic
Place oven rack in the middle of the oven, and preheat to 450ï¿½F.
Line a baking sheet with parchment paper, and place the eggplant cubes on the sheet. Drizzle with the oil and sprinkle with the salt and black pepper.
Roast the eggplant until golden brown (about 20-25 minutes). Remove the eggplant form the oven and allow to cool.
Once the eggplant is cooled, place it in the bowl of a food processor along with the cannellini beans, flat-leaf parsley, lemon juice, garlic clove, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Pulse the food processor until the mixture is coarsely chopped.
While the food processor is running, slowly add in 1/3 cup of extra-virgin olive oil until the mixture becomes creamy.
Season with the salt and black pepper to taste. Serve with vegetables or crackers.
Calories: 221 cal
Total fat: 12g
Saturated fat: 2g
Monounsaturated fat: 9g