There’s this really nice farmer, who lives not too far from me. I think he’s from Scotland. I love talking with him . . . . outside his simple farmstand. For the last few years he’s saved me one of his prized eggplants, and I always make my eggplant parmesan. This year, my eggplant arrived a new way . . . . as a gift from a client! So I thought it might be time to find something different.
I’ve always wanted to try roasted eggplant dip, so when I fell upon this recipe that brought two of my favorites together (eggplant and beans) I decided to give it a go.
So here’s the eggplant just before roasting . . . . .
Ok, ok . . . . so this is where it got difficult! I went ahead and had myself a little taste-test . . . . and let’s just say my whole plan could have ended right here!!! It was awesomely delicious!!! But, being the good culinary-student-in-training that I am, I carried on.
And here’s how it all turned out . . . . (we served it up with multigrain pita crackers and fresh vegetables) – tomatoes from our deck-plants!
I filled a few crackers (and a few spoons) and ended up eating enough that I passed on supper! I wish my dip pics would turn out prettier . . . . hard to capture creamy, blended beans (any ideas??) . . . . but I AM excited to try this as a tortilla spread with greens for breakfast!
And then there’s this one last thought that I wanted to share . . . . inspired by all of the amazing Olympic Athletes.
I love watching the BEST!! It doesn’t matter what the sport is (though I have my favorites – think balance beams and vollyball nets on sandy beaches) – I simply enjoy watching the best do what they do well. But it’s the stories that I find equally inspiring. Gabby Douglas finding the courage to live and train so far from family and home. Misty May-Treanor and Kerry Walsh-Jennings digging deep for that third in a row . . . . and then Oscar Pistorius of South Africa . . . . the first double amputee, ever, to compete at the games . THIS is what I love most about people and life and the very spirit that celebrates our passion and our strengths. And I love that we all have a story . . . . So here’s to all the Olympic Athletes who remind us of possibility . . . . and to riding the high!!
Roasted Eggplant and White Bean Hummus
1 medium eggplant, trimmed and cut into 2-inch pieces
3 Tbsp olive oil, plus more for roasting
1/2 tsp sea salt
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh parsley
2-3 Tbsp fresh lemon juice
1 garlic clove
Freshly ground pepper
1. Preheat oven to 450 degrees. Place the eggplant on a baking sheet and drizzle with a generous tablespoon of olive oil. Season with salt and freshly ground pepper. Toss lightly and roast for approximately 20-25 minutes – until golden brown. Set aside to cool.
2. In a blender or food processor, combine the eggplant, beans, parsley, lemon juice, garlic, 1/2 tsp salt and freshly ground pepper. Pulse the mixture to blend, and then with the blender running, gradually add the olive oil until creamy. Season with additional salt & pepper to taste.
Prep Notes: You may want to adjust the lemon juice to taste, perhaps starting with 2 Tbsp and adding more as per preference. Enjoy!!
Recipe Adapted From:
Recipe Courtesy Giada De Laurentiis, 2008