Last night I roasted a whole eggplant:
I planned on packing it as some sort of casserole to bring to work today, but I ended up working from home, which meant I could do I bit of experimenting. The result? Roasted Eggplant and White Bean Dip:
Ingredients:
- 1 whole eggplant, cubed and baked at 375 for 25 minutes
- 1/4 cup white beans
- 1/2 tbsp olive oil
- 1 Laughing Cow cheese wedge
- 1 tsp dijon mustard
- salt and pepper
Begin by adding the eggplant, beans, salt and pepper into the food proccessor and blend for 20 seconds.
(before)
Then add the olive oil and dijon mustard, and blend for another 20-30 seconds. Finally add the Laughing Cow cheese wedge and blend until it’s combined.
(after)
I like my dip a tad on the chunky side, but you could always let it smooth out in the food processor some more.
This dip is to. die. I literally could have eaten it straight out of the bowl! I’d say it makes 3-4 servings….or *ahem* 1 serving in my case 😛
I ate it with sliced red bell peppers and “homemade” tortilla chips:
To make the chips, cut one La Tortilla Factory wrap (or any wrap of your choice) into triangles. Sprinkle on some kosher salt and garlic powder, and toast in the toaster oven until crispy. These make the perfect accompaniment for the dip!
This meal was so incredibly delicious and filling. I must say that I’m pretty darn satisfied with my eats so far today. I don’t know why I don’t experiment with food/recipes more because 9 times out of 10 I’m happy with the results!
I love to experiment usually they turn out fab but sometimes they are just bad! That dip looks delish x x
oh yum- that dip sounds fabulous!!!! and so does the parfait
your dip sounds so good! I just got a food processor and have yet to break it in. I’m dying to try a reicpe that requires food proccessing, so this might be a winner!
Stef says
your breakfast looks so classy, what a lady! mm that baba ganoush-y dip sounds fab!
I always experiment. I have my go to recipes of course, but I average about 2 new creations a week. It’s just so fun!
Kady @ Livin, Lovin, Learnin says
That dip looks sooo good! I’m usually scared to experiment with recipes because I have a chronic fear of failure and I hate wasting food! But like with you, my creations usually turn out way better than expected and no food is wasted
I love your wine glass parfait- such pretty presentation! And eggplant dip is definitely one of my favorites, I love it in a big salad! I’m usually pretty apprehensive when it comes to experimenting too!
Omg! Your breakfast looks to die for! Definetely inspired my breakfast for tomorrow morning! Thank you!
that dip seriously looks AMAZING! I bet it tasted brilliant too - thanks for sharingh the recipe
Jessica@Healthy Exposures says
That looks fantastic - I bet I would start just eating it by the spoonful, though! haha. The tortilla chips were a great idea, though.
And…well…when do I not experiment with a recipe?! hehe. I think i have more of a problem with actually following one…
Wow amazing dip!! I can’t believe how creative you are! I love love love to experiment with recipes. It’s probably my biggest hobby.
Have a great Thursday!
Jessie says
Yum! I love mixing PB and Greek yogurt - gives a wonderful PB taste without the heaviness
Your eggplant and white bean dip looks so good. Kind of like a heartier Baba Ganoush. Great idea!
Your dip sounds great and so does your breakfast!!! and the parfait… so pretty!!! I swear, I could LIVE off of yogurt.
oooo great recipe girl!! that looks amazing!! AND your parfait!
Sonja {ActiveFoodie} says
That dip looks wonderful! What a great and creative combination of ingredients! I am totally an experimenter, I rarely make the same thing twice (aside from the staples)!
Hope you had fun in Mexico!!