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:
- 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.
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.
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!