Sort of a 2014 goal but generally, I am trying to eat healthier. I am going to try to make and present more and more healthier recipes. I will not abandon desserts and the like but I will have more ideas that use healthy ingredients. In this appetizer, it is beans and eggplant. Add some herbs and olive oil and that is it. This White Bean and Roasted Eggplant Hummus recipe is clean and healthy.
Ingredients (adapted from the Food Network – Giada):
1 (1 1/2-pound) eggplant, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup fresh flat-leaf parsley
3 tablespoons fresh lemon juice (I used the bottle variety – it’s December in Chicago)
1 clove garlic
Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Mix with your hands to coat all the eggplant.
Roast for 20 to 25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pulse until the mixture is coarsely chopped. Do not over mix. Continue to pulse the machine, gradually adding the olive oil until the mixture is creamy.
Season with salt and pepper, to taste. I served the White Bean and Roasted Eggplant Hummus with sliced zucchini and squash.