Appetizers / Soups / Salads

Roasted Eggplant, Tomato, Garlic and White Bean Dip takes 15 minutes to prepare.

Roasted Eggplant, Tomato, Garlic and White Bean Dip takes 45 minutes to cook.

Roasted Eggplant, Tomato, Garlic and White Bean Dip makes 12 servings.

The ingredients for Roasted Eggplant, Tomato, Garlic and White Bean Dip are:

1 medium eggplant peeled and cut into cubes
10 large cloves of garlic peeled but left whole
1/4 c olive oil
3 T balsamic vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 T Italian seasoning blend of your choice
1 16 oz can white beans
1 14.5 oz can of fire roasted tomatoes
1 tsp ground chipotle pepper
1/2 tsp oregano
2 T lemon juice

Here is how you make Roasted Eggplant, Tomato, Garlic and White Bean Dip:

Preheat oven to 375 F. Cut up the eggplant, peel your garlic cloves and place them on a large shallow baking pan. Pour on the olive oil, balsamic, salt, pepper and Italian seasoning. Toss well to coat. Spread the mixture in a single layer and place the pan in the oven. Roast for 45 min. Let the mixture cool overnight if you have time or at the very least bring it to room temp before continuing. Rinse and drain the beans. Drain the tomatoes and reserve the liquid. Put both in the food processor with the cooked veg along with some of the liquid from the tomatoes or from the cooked veg. Blend. Add the chipotle pepper, oregano and lemon juice. Blend well. Consistency should be close to hummus. Add more liquid if needed. Serving Size: 12 1/4 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user COCOH23.

The nutritional information for Roasted Eggplant, Tomato, Garlic and White Bean Dip is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 105.6

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 330.7 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 3.9 g
• Protein: 3.9 g

The dietary needs meet for Roasted Eggplant, Tomato, Garlic and White Bean Dip is Vegetarian