White Bean Eggplant Dip

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At the beginning of each week I'll baked a big tray of startchy veggies that I receive in my organic deliveries box, this ensures that I have a variety or fresh cooked veggies to add to any meal during my week, saving me time when creating something delicious in a hurry. This is where dips can come in handy, they serve as another form of protein for my diet, used as a spread, dip, marinade or sauce to any meal, ensuring whilst living on a plant based diet I'm getting enough protein through out my day to keep me going.

Tips to great dips, nice fresh veggies, add a form or protein whether its roasted nuts or a legume and utilise natural flavour, a little oil, herbs and spices or something citrusy to add some spring into the taste buds.

This recipe is simple, basic but oh so nourishing. 

 

Ingredients:

1 cup cooked white beans

1 large eggplant diced 

3 baked garlic cloves

1 tsp ground cumin

1/2 cup parsley

1/2 cup mint 

1/4 cup olive oil 

pinch of salt 

Method: 

  1. Preheat oven to 180
  2. Coat diced eggplant in a little olive oil and salt, transfer to baking tray with the 3 cloves of garlic 
  3. Roast until slightly browned and soft to the touch (test with a fork not your fingers)
  4. Transfer all ingredients to a food processor and blend until well combined
  5. Taste and season to your liking
  6. Blend again until creamy and smooth
  7. Transfer to a serving dish or keep in an air tight container in the fridge to serve as a side, spread or dip!
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