Eggplant and White Bean DipSubmitted by: CAKE-OR-DEATH
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
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: 8
Recipe submitted by SparkPeople user CAKE-OR-DEATH.