Roasted Eggplant and White Bean Dip

A creamy and flavorful Roasted Eggplant and White Bean Dip. Grilling the eggplant and garlic gives this dip a subtle smokey flavor. Serve this dip as an appetizer before any party with vegetables for a healthy and light favorite!

Roasted Eggplant and White Bean Dip was inspired by two things. One, the hummus dips that are sold at Trader Joe’s and Sabra Hummus. They are so creative and delicious to dip veggies in so I thought why not try to make my own? The second thing it was inspired by was the Eggplant that are growing in my garden. I needed to use one up and this is the result.

Roasted Eggplant and White Bean Dip

Roasted Eggplant and White Bean Dip

In order to make this Roasted Eggplant and White Bean Dip you really need a food processor. A food processor is one of my FAVORITE kitchen tools. This machine helps you make soups, sauces, dips and the makes ability to break foods down so much easier! I find my self using it all the time, if you do not have one I suggest you look into buying one.

I hate to admit it but I am really not a huge fan of eggplant. I will eat it but it was never my favorite vegetable that grows in the garden. This dip helps transform the eggplant into a healthy and delicious spread! If you are not a fan of eggplant either don’t worry you will still enjoy this dip.

Need to use up even MORE eggplant? Try these recipes:


Roasted Eggplant and White Bean DipRoasted Eggplant and White Bean Dip

(serves 4-6)


  • 1 large eggplant
  • 4 cloves garlic
  • 1 can petite white beans or cannellini beans, drained and rinsed
  • olive oil for drizzling on eggplant, and 1-2 tablespoons additional for dip
  • juice of 1 small lemon
  • 2 tablespoons fresh chopped parsley (could use dill, rosemary, basil)
  • 1/2 teaspoon kosher salt for seasoning, additional for eggplant
  • 1/4 teaspoon black pepper, additional for eggplant
  • dash of paprika for garnish


  • Preheat the grill to medium-high heat. Cut the eggplant in half and cut cross hatched marks to score the eggplant,  leave the skin on. Drizzle with olive oil and season with salt and pepper. Place a sheet of tin foil on the grill and drizzle with additional oil. Place the skin side up over the tin foil (makes for easy clean up).
  • Let grill for 5 minutes while you are peeling the garlic, place the garlic on the tin foil next to the eggplant with a drizzle of oil. Close the grill and cook eggplant for additional 20 minutes or until tender, time depends on size of eggplant. Check periodically to make sure garlic does not burn! You will probably have to remove it before the eggplant is done.
  • Remove from grill and place aside to cool. Once cool scoop the middle out of the eggplant and place in a food processor. Add the roasted garlic, white beans, lemon juice, parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and blend together. Drizzle 1-2 tablespoons olive oil while the food processor is going.
  • Taste and adjust seasoning, once it is done remove from food processor and before serving drizzle with 1 tablespoon oil and a sprinkle of paprika. This dip can be made up to three days before serving. Tastes even better the next day and can be served at room temperature or chilled.


-You can roast eggplant in oven if desired. I had no desire to turn on the oven when I made this (it was 90 degrees). 400 degrees about 20 minutes (halved eggplant, oil, salt and pepper) until eggplant is tender and slightly browned.

Adapted from Running with Tweezers

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