Roasted Eggplant White Bean Spread

1. 1

   HEAT the oven to 450F.

2. 2

   SLICE off the stem of the garlic, revealing the tops of the cloves.

3. 3

   Place the garlic and whole eggplant in a covered casserole (ceramic or enamel-coated cast iron).

4. 4

   COVER and roast until the eggplant is very soft when pierced with a fork and the garlic looks golden brown, about 30 minutes.

5. 5

   REMOVE the casserole from the oven, uncover, and cool the vegetables enough to handle.

6. 6

   CUT open the eggplant, scrape out the flesh, and place it in a food processor.

7. 7

   Discard the eggplant skin.

8. 8

   SQUEEZE the roasted cloves from the garlic skins and place them in the bowl with the eggplant.

9. 9

   Add the beans, lemon juice, paprika, and salt to taste and process until smooth.

10. 10

    CUT the pita bread into triangles.

11. 11

    Lay them on a baking sheet and toast in a hot (450F) oven until lightly browned.

12. 12

    DRIZZLE the spread with olive oil, sprinkle with parsley and additional paprika, and serve with the pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.