While strolling down the aisles of the farmer’s market lately I was surprised by the variety of eggplant that I could find. Eggplant comes in a variety of colors from the deep purple, ovoid fruit which is typically cultivated in Europe and North America to the elongated, white, green, or bi-colored varieties found in Asia. Eggplant also goes by many names including aubergine, brinjal, and Chinese or Japanese eggplant. Eggplant is used in a variety of dishes around the globe from French ratatouille, to Middle Eastern baba ghanoush, to stuffed Indian brinjal. A 100 gram serving of cooked eggplant provides just 35 Calories, 8.73 grams of total carbohydrate, 2.5 grams of dietary fiber, and 0.23 grams of fat. If you love eggplant dips, give this recipe a try.
Yield: 1 ½ cups
4 small eggplants or 1-2 medium eggplants (3/4 cup cooked)
15 oz can garbanzo beans/chickpeas, drained
1 tsp paprika
2 Tbsp lemon juice
1 Tbsp roasted garlic
Preheat oven to 350°F. Slice eggplant in half and place on an oiled baking sheet, cut side down. Cook for 30-40 minutes until fruit is soft. Allow to cool. Scoop out into a blender or food processor.
Add remaining ingredients to blender or food processor.
Blend until smooth and refrigerate. Prepare 1 day ahead to allow flavor to develop.
Serve with chips, crackers, or slices of pita bread.
Looking for a new football viewing recipe? Tired of the same old bean dip? Try Sweet and Spicy Bean Dip featuring Great Northern beans.
Sweet & Spicy Bean Dip
1 – 15 ounce can Great Northern beans, drain and wash
1/3 cup almond butter
1/3 cup olive oil
2 Tbsp fresh lemon juice
1 cup cooked, sweet corn
1/4 cup parmesan cheese alternative
1 – 1.25 oz package taco seasoning
1/3 cup sun dried tomatoes
1 – 8 oz. package vegan cream cheese, softened
1 – 8 oz. vegan sour cream
3 Tablespoons dried chives
Blend the Great Northern beans, almond butter, olive oil, and lemon juice using a food processor or blender. Divide bean dip in half, leaving one half in the processor or blender and placing the other half in a separate bowl.
Blend corn and alternative cheese with the bean dip in the processor. Scrape sweet bean dip into one bowl.
Place the other half of the bean dip back into the processor or blender and blend with taco seasoning and sun dried tomatoes to create a spicy bean dip. Extra olive oil may be required to blend sun dried tomatoes
Combine softened cream cheese, sour cream, and dried chives in a third bowl and stir until well mixed.
Line a dinner plate with spinach leaves.
Spoon sweet, yellow bean dip onto half of the plate and spicy, red bean dip onto the other half. Spoon sour cream and chives dip on top of both bean dips.