Friday, December 9, 2011

Eggplant-Garlic-Bean Spread

Eggplant-Garlic-Bean Spread


This is one of my favourite things to eat.  I am officially hooked on warm, comforting bean dip slathered on toast for a quick and healthy breakfast.  This version has a slightly smoky undertone from the dry-fried eggplant.  You can eat this simply like I do on toast, as a wonderful addition to any sandwich or wrap, or it can be dressed up with more toppings on rounds of baguette or crackers.  If I have a pot of this prepared in the fridge, I never go hungry.    

Eggplant-Garlic-Bean Spread

1 small Asian eggplant, quartered lengthwise and chopped
3 Tablespoons extra virgin olive oil
1 small onion, chopped
2-3 cloves garlic, chopped
1 can navy beans, rinsed
2 Tablespoons fresh lemon juice
Salt and freshly ground pepper to taste

Instructions:

Preheat a non-stick fry pan on high for a few minutes while you are chopping the vegetables.  Add the eggplant into the dry pan and cook, stirring periodically.  Once the eggplant takes on a smoky, slightly brown appearance, add the olive oil and chopped onion.  Turn down the heat to medium and cook until the onion is softened.  Add the chopped garlic, cook for a few more minutes, stirring so the garlic doesn't burn and then turn off the heat. 

Place the navy beans, lemon juice, salt and pepper to taste, along with the veggies from the fry pan into a food processor.  Make sure you scrape all the oil from the pan into the processor.  Blend until you reach the desired consistency.   

Eggplant, onion and garlic frying.


10 comments:

  1. Eggpplant, garlic, beans, 3 of my favorite things (I"m singing to the turn of My Favorite Things from The Sound of Music.) This looks so good and so doable!!! Thank you so much for sharing all of your creations, Lee, but I'm particularly excited about this one. I can see making this. Monday shopping I have to get an eggplant!!!

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  2. I think you can do it! It's easy peasy! And so comforting to eat especially when it's fresh and slightly warm. Mmmmmmmm.

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  3. I created a similar spread/dip a few months ago by accident and love it as well! I love the combo with white beans much more than the regular Baba Ghanoush.

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  4. Lee, It's just a question of pulling out the blender and washing it before using because it's been so long. It's not even in my kitchen as there is no room for it there on a regular basis.

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  5. Sounds yummy! I'll definitely be trying this soon. (Probably after I run out of the White Bean Horseradish Dip I made yesterday.)

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  6. Mmm! I am sure I will love this. I love babaganoush -- not that this would taste like babaganoush, but I do love eggplant dips! :-)

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  7. Oooh, this sounds fantastic. I love an excuse to mosey all the way to Cleveland to the Asian markets where I can buy bean wrappers (ever tried these?) and all sorts of veggies at wholesale prices, like Asian eggplant. Printing this recipe NOW!

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  8. Laura, I've never tried bean wrappers unless they're the same as those thin tofu skins? Like the ones they use to make inari pockets?

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    1. Yup, tofu skins. They seem to be called all sorts of different things. I laugh every single time I open one because they have the distinct texture of a tarp. But they take the job of enclosing filling very seriously and get wonderfully crispy when baked.

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  9. Bobbi and Kathryn, thanks for the comments! After I snapped this photo I thought it wouldn't look appealing to anyone because of the beige-y colour but bean dips always taste better than they look.

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