Meatless Meze Recipes – Smokey White Bean and Roasted Aubergine Dip

So my 2nd recipe for our picnic is this divine dip. This was so tasty and the flavour from the eggplant really added a smoky depth to the sweet cannellini beans. Everything is then uplifted from the herbs and lemon juice. If you fancy a change from hummus please give this dip a go. We spread it on my pitta breads but it would be great on anything to be honest even served with raw vegetables.


  • 1 bag frozen chargrilled eggplant/aubergine (or 1 fresh, sliced)
  • Olive oil, for drizzling, plus 80ml
  • 1 tsp sea salt
  • Freshly ground black pepper, for seasoning
  • 1  can cannellini beans, drained and rinsed
  • 1 handful of fresh flat-leaf parsley, chopped
  • juice of 1 lemon
  • 1 clove garlic, crushed


  1. Pre heat oven to 190 degrees (fan) drizzle an oven tray with olive oil and place in the oven for a few minutes to heat. Remove from oven add the aubergine slices and bake for 20-25 minutes turning the slices half way, once cooked set aside to cool.
  2. In a food processor add all of the ingredients including the cooled eggplant except for the remaining 80ml of olive oil and pulse.
  3. While the food processor is running slowly pour in the olive oil until you have the consistency you like, you may have to stop and use a spatula to push down the mixture stuck to the sides of the bowl. Serve or put in a box to take on your picnic.


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