Sunday, July 11, 2010

Roasted Eggplant and White Bean Spread

Roasted Eggplant and White Bean Spread
(Taken from Giada De Laurentiis' Cookbook Giada at Home)
1 Eggplant (roasted whole for 45 minutes at 450 degrees, rotate eggplant halfway through)
1/4 cup olive oil
salt and pepper to taste
juice of 1 lemon
1 can cannellini beans, drained and rinsed
1/2 cup chopped flat leaf parsley
2 garlic cloves

Combine all ingredients in a food processor and pulse until completely smooth.  Cool spread in the fridge and serve on toasted baguette slices, pita chips, or pretzels!


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