A shareable dip or spread that delivers satisfying texture and complex flavor. Roasted Eggplant Artichoke White Bean Dip is simple to whip up and is freezer friendly. Pair it with your favorite wine, crostini, crackers and veggies for a most satisfying snack!
Small fist full of fresh Basil or Parsleyadjust to taste
Pinch of Red Pepper Flakesoptional
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.