1 large eggplant, cooked
1 15 oz can canellini beans
Juice of 2 lemons
1⁄3 cup tahini
2 tbsp EVOO
1 tsp minced garlic
1 tsp Peachy herb blend
1⁄4 tsp paprika
Salt and pepper to taste
1⁄2 cup fresh flat leaf parsley, chopped (save some for garnish) Serve with pita or flat bread
Cut eggplant in half and roast in oven for 20-25 minutes on 350 degrees.
Cooked eggplant may be mashed with a fork or potato masher or put in processor. If you prefer a very smooth dip, use a food processor or blender.
I prefer to have some lumps so I partly use an immersion blender (or electric hand processor).
Add the rest of the ingredients.
Garnish with parsley
Serve with warm pita bread or vegetables.
To peel or not to peel, the eggplant?
I prefer not to peel the eggplant to attain the antioxidants (nasunin) found in eggplant skin which gives eggplant skin its purple color.
It’s up to you!
Nutrition Information per 1⁄2 cup serving:
80 Kcal, 3 g protein, 10 g carbs, 4 g fiber, 2274 mg potassium, 4 g fat, 0 cholesterol