RECIPE
12 INGREDIENTS7 STEPS45MIN

Roasted Eggplant Black Bean Dip

4.5
2 Ratings
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This roasted eggplant black bean dip is the most delicious hybrid of baba ganoush and hummus! So perfect as a healthy snack.

45MIN

Total Cooking Time

12

Ingredients
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1
Eggplant , peeled, diced
to taste
to taste
1 can
(15 oz)
Canned Black Beans , drained
3 cloves
Garlic , peeled
1
Lime , zested, juiced
1/2 tsp
Dried Onions
1/4 tsp
Ground Cumin
1/4 tsp
Chili Powder
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Directions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a sheet tray with a silicone mat or aluminum foil.
Step 2
Lay the Eggplant (1) out in a single layer on the tray and drizzle it generously with Olive Oil (to taste) . Sprinkle it well with Salt (to taste) and toss it all to coat.
Step 3
Roast the eggplant for 30 minutes to get it tender and deeply flavorful.
Step 4
While it roasts, prep the remaining ingredients and set up a food processor. When the eggplant is done, take it out to cool for 5 minutes.
Step 5
Add the eggplant, Canned Black Beans (1 can) , Garlic (3 cloves) , zest and juice of the Lime (1) , Fresh Cilantro (1/3 cup) , Smoked Paprika (1/2 tsp) , Dried Onions (1/2 tsp) , Ground Cumin (1/4 tsp) , Chili Powder (1/4 tsp) , and Olive Oil (1 tsp) into the food processor.
Step 6
Run it until it is a smooth, luscious dip. Transfer it to a pretty bowl and sprinkle additional cilantro on top.
Step 7
Serve with crackers, pita chips or veggies for a delicious, healthy snack!

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