Snack

Eggplant and White Bean Dip is for Snack.

Eggplant and White Bean Dip takes 3 minutes to prepare.

Eggplant and White Bean Dip takes 25 minutes to cook.

Eggplant and White Bean Dip makes 8 servings.

The ingredients for Eggplant and White Bean Dip are:

1 roasted eggplant, flesh scooped out
1 head of garlic, roasted
juice of one lemon
1 tbsp tahini
2/3 cup white beans
salt to taste, if desired

Here is how you make Eggplant and White Bean Dip:

Preheat oven to 400 degrees.Take a large eggplant and poke several holes all over it with a fork. Place on oven rack with pan underneath to catch juices.OR - wrap eggplant lightly in foil and place on hot outdoor grill over medium heat. Cook until eggplant is soft all the way through. When the eggplant has cooled, peel back the skin and scoop the flesh out. In a food processor, combine eggplant flesh and the rest of the ingredients, and blend until smooth. Best if allowed to chill for at least 3 hours before serving. Enjoy as a vegetable or cracker dip, with grilled pitas, or as a sandwich spread.Number of Servings: 8Recipe submitted by SparkPeople user CAKE-OR-DEATH.

The nutritional information for Eggplant and White Bean Dip is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 45.2

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 61.9 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 2.7 g
• Protein: 2.0 g

The dietary needs meet for Eggplant and White Bean Dip is Vegan