Eggplant and White Bean Dip

5 of 5 (2)
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Eggplant and White Bean Dip calories by ingredient

Number of Servings: 8


    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


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: 8

Recipe submitted by SparkPeople user CAKE-OR-DEATH.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    I really enjoyed this, we have an abundance of eggplant in our garden. I will make it again- I served it to a group of folks who also liked it and the recipe was passed around. - 9/17/09

  • no profile photo

    I have been looking for a bean dip recipe and I can't wait to try this!
    - 2/4/11