No smuggling or high-speed chases required to transform standard eggplant into something smoky and satisfying! Whatever vehicle you choose to transport this silky delight into your mouth, you will find it is an easy and flavorful trip worth returning to again and again.
Smokey and the Eggplant Dip
1 Can, 15 oz., Cannellini Beans, Rinsed & Drained
3 Garlic Cloves
3 Garlic Cloves in Chili Oil*
¼ Vidalia Onion
Fresh Flat-Leaf Parsley, 8 Sprigs (give or take) + Extra for Garnish
Fresh Basil, 8 Leaves (give or take) + Extra for Garnish
Extra Virgin Olive Oil
Red Pepper Flakes
- Preheat the oven to 375°F
- Cut the tops off of each eggplant and slice in half lengthwise
- Arrange face up on a sheet pan
- Drizzle with olive oil and sprinkle with a little black pepper
- Roast at 375°F for 30 minutes, rotate the pan around and lower the heat to 350°F and roast for another 20-25 minutes
- Allow to cool before handling
- Meanwhile, use the S-shaped blade in your food processor to pulse the garlic and onion until finely minced
- Add the beans and fresh herbs and pulse until smooth
- Drizzle a couple tablespoons of olive oil in to loosen
- Scoop the eggplant insides from the skins and add to the food processor – side note: I actually added the skin of one eggplant to the puree because I like it, but feel free not to follow in my footsteps
- Add a tsp. of each seasoning and a couple more tbs. of oil and pulse until smooth
- Taste and adjust the seasonings as necessary
- Carefully remove the blade and slide the silky dip into the desired bowl or container
- Drizzle with extra virgin olive oil and sprinkle with some more smoked paprika and red pepper flakes
- Top with the reserved fresh parsley and basil
- Serve with pits chips, naan, crudité OR use it in salads during the work week (which is what I did!)
This makes a LOT of dip. What eggplant lover can resist three eggplants for $2 at the Farmer’s market?
You can make an equally delicious version with one or two eggplants and just adjust the other ingredients accordingly. Although using an entire can of cannellini beans with just one or two eggplants would probably still be amazing.
*This delightful gift came from my Mama-in-law this holiday season. It combines two of my favorite flavors, garlic and chili. She also gave me a curry flavored jar that I have yet to experiment with. If you do not have access to this you can use pickled garlic or skip this altogether. In this dip I added a few teaspoons of the garlic chili oil from the jar into the dip, but omitting this will not prevent the dish from being delicious.