A sharable dip or spread that delivers satisfying texture and complex flavor. Roasted Eggplant Artichoke White Bean Dip recipe is simple to whip up and is freezer friendly. Pair it with your favorite wine, crostini, crackers and veggies for a most satisfying snack! vegan + gluten free
Next to the sourdough starter in the refrigerator, my most stocked item is a healthy appetizer or snack in the form of a dip or spread. This is something I prepare every week. Beans are often involved, but if I can somehow squeeze in a roasted seasonal veggie into the dip, I do it!
Having a ready-made snack on hand helps me stay on track when hunger pangs strike and is ideal for an easy evening on the porch, a glass of wine in hand with a prepared dip or spread accompanying a simple mezze style platter. Perfectly portable for a picnic too, Roasted Eggplant Artichoke White Bean Dip travels with ease.
This roasted eggplant dip recipe couldn’t be simpler to whip up. Start by roasting the eggplant and garlic. It takes a bit of time, but meanwhile the remaining ingredients can be prepared. Once the garlic and eggplant is cool enough to handle, scrape out the flesh of the eggplant and squeeze out the garlic. Take a deep breath and breathe in the roasted goodness. Add all the ingredients to a food processor and pulse to desired consistency.
Taste for salt adjustment and the dip is ready.
Mmmmmm…. briny, lemony, creamy with a bit of smoky from the roasted eggplant and rich texture from the artichoke. I absolutely love the subtle flavors in this eggplant dip.
A Few Recipe Notes:
- Creamy or chunky, that is the question. Pulse the ingredients until desired consistency is reached. I like a bit chunkier for crostini, or as seen here, smoother as a dip.
- Add herbs to taste. I like to use basil or parsley. A small handful is all you need, but if you like more, by all means!
- Freezer friendly? Yes please! Freeze in a lidded container and thaw in the refrigerator overnight. Give it a stir before enjoying.
- Serve with your favorite crackers and crunchy veggies or spread it on crostini.
More Healthy Appetizer Recipes to Love:
- Olive Tapenade
- Roasted Carrot Hummus – from Foolproof Living
- Smoky Roasted Eggplant Hummus
- Persian Style Eggplant and Yogurt Dip – from Floating Kitchen
Roasted Eggplant Artichoke White Bean Dip
- 1/4 C + 2 Tbs (75g) Extra Virgin Olive Oil divided
- 4 Cloves of Garlic tip thinly sliced off, leave skin on
- 1 1/2 lb (680g) Globe Eggplants about two medium
- 1 1/2 C (400g) Quartered Artichoke Hearts from a can, drained
- 15 oz (425g) Cooked Cannellini Beans from a can, drained and rinsed
- 1/3 C (90g) Tahini unsalted
- 1 Tbs Capers drained
- 1 1/4 tsp Fine Sea Salt
- 1 Lemon zest and juice
- Small fist full of fresh Basil or Parsley adjust to taste
- Pinch of Red Pepper Flakes optional
- Preheat oven to 450F (232C) and set oven rack to top half. Line a large sheet pan with parchment paper. Wrap the garlic in a small piece of foil and drizzle about 1 tsp of olive oil over the top. Wrap loosely and set on the sheet pan.
- Cut eggplant in half lengthwise and score the flesh in shallow cross marks. Generously brush about 2 Tbs olive oil on the flesh of the eggplant. Arrange flesh side down on the parchment paper. Roast the garlic and eggplant for about 30 - 40 minutes or until the eggplant skins darken and begin to sink. Remove from oven and cool. The flesh should be soft, and a deep brown caramel color from roasting. Scrape flesh from the skin, discard the skin and set the flesh aside.
- In the work bowl of a food processor fitted with the S blade, remove the papery skins from the roasted garlic, discard and add the garlic to the bowl. Next, add the eggplant, artichoke hearts, white beans, tahini, remaining olive oil, capers, salt, lemon zest and juice, basil or parsley and pepper flakes if using. Pulse the ingredients for about 30 seconds or until desired consistency is reached. Chunky or smooth - your choice. Scrape down bowl as needed. Taste for salt adjustment adding more salt if needed.
- Spoon into a serving bowl and enjoy right away or into storage containers to chill. Serve with veggies, crackers or spread it on crostini. Refrigerate for up to four days or freeze for up to a month.
Nutrition (estimated per serving):
*Many thanks to Edward And Sons for sending me the fabulous artichokes used in this recipe!