White Bean and Eggplant Dip

Total Time: 50 minutes
Yield: 1 1/2 cups
Gluten Free
Wheat Free
Lactose Free
Casein Free
Egg Free
Soy Free

This gluten free white bean and eggplant dip makes me think of what would result if hummus and baba ganoush got together and had a baby. Serve it with gluten free tortilla chips or chopped fresh vegetables.



  1. Preheat the broiler with an oven rack 4 inches from the broiler element.
  2. Line a rimmed baking sheet with foil and spray–or otherwise coat–the foil and all of the eggplant with oil.
  3. Sprinkle the flesh side of the eggplant with salt and pepper.
  4. Place the eggplant flesh side down on the baking sheet and broil 20 to 30 minutes, until the skin is charred and the flesh is tender.
  5. In a food processor, combine beans, 1 tablespoon oil, and garlic, and process until smooth.
  6. After the eggplant is done and cool enough to handle, scrape the flesh from the skin and add to the food processor along with the lemon juice, mint, and oregano.
  7. Process until mixed, adding salt, pepper, and lemon juice to taste.
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