Roasted Eggplant and White Bean Dip

📝 Ingredients

• 1 medium-size eggplant (diced into 1” cubes (approx. 2 cups))
• 1/4 cup + 2 tablespoons extra virgin olive oil (separated)
• 1 15 ounce can cannelini beans, drained and rinsed
• 2 garlic cloves
• 1/2 cup fresh parsley
• 8 mint leaves
• juice of 2 large lemons (approx. 1/3 cup)
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt (more or less, to taste)
• 1/4 teaspoon pepper

👨‍🍳 Instructions

1. 1Preheat the oven to 450°F and then line a baking sheet with parchment paper or a silicone mat. Toss the eggplant in 3 tablespoons of olive oil (or other high heat oil) then spread it out onto the baking line sheet and roast in the oven for 25 minutes. Set aside to cool.
2. 2Combine cooled eggplant with remaining ingredients in a food processor and blend on high until smooth, for about 30-60 seconds. Add salt to taste. Serve immediately or store in the refrigerator in an airtight container for up to 4 days.