Creamy Eggplant and White Bean Spread Recipe

Name: Creamy Eggplant and White Bean Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (1 1/2 pounds each); 2 medium garlic cloves; Sea salt; 1/2 cup drained, canned white beans; 1/4 cup plain whole-milk Greek yogurt; 2 tablespoons extra-virgin olive oil; 2 tablespoons mayonnaise; 1 teaspoon hazelnut oil; 1 tablespoon fresh lemon juice; Freshly ground black pepper; Hot Hungarian paprika; 1/4 cup chopped flat-leaf parsley

Servings: persons

2 large eggplants (1 1/2 pounds each)
2 medium garlic cloves
Sea salt
1/2 cup drained, canned white beans
1/4 cup plain whole-milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
1 teaspoon hazelnut oil
1 tablespoon fresh lemon juice
Freshly ground black pepper
Hot Hungarian paprika
1/4 cup chopped flat-leaf parsley

1
Preheat the oven to 450.
2
Set the eggplants on a baking sheet and poke them all over with a knife tip.
3
Roast for 40 to 45 minutes, until very soft.
4
Let cool slightly.
5
Scrape the eggplant flesh into a food processor; discard the skins.
6
Using the side of a chef's knife, mash the garlic to a paste with a generous pinch of salt.
7
Scrape the garlic into the food processor.
8
Add the beans, yogurt, olive oil, mayonnaise, hazelnut oil and lemon juice.
9
Pulse to a coarse puree, scrape into a bowl and season with salt, pepper and paprika.
10
Stir in the parsley and serve.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggplants (1 1/2 pounds each), 2 medium garlic cloves, Sea salt, 1/2 cup drained, canned white beans, and more.

Yes, Creamy Eggplant and White Bean Spread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Eggplant and White Bean Spread

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