Eggplant & Bean Dip

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Eggplant & Bean Dip

 

 

2 medium egqplants

400 g (14 oz) can white beans, rinsed and drained

4 tsp lemon extra virqin olive oil

sea salt and pepper

8 tsp chopped parsley

 

 

1. Preheat oven to 180 C (350 F).

 

2. Place whole eggplants on a tray and prick skin a few times with a

fork. Roast for 30 minutes or until soft.

 

3. Peel off skin and discard.

 

4. Place eggplant flesh in a food processor or blender, with white

beans, 4 tsp only of the flavoured oil, and sea salt and pepper.

Process until smooth.

 

5. Transfer to a bowl and stir in chopped parsley.

 

 

Serves 6.