White bean & roasted eggplant dip



1 large eggplant
1 large yellow onion, peeled and cut into chunks
1 tbsp. olive oil or other preferred oil for roasting (don’t waste the expensive, tasty stuff here!)
kosher salt and fresh ground black pepper
1 15 oz. can white beans, rinsed and drained
1 tbsp. great quality extra virgin olive oil (now’s the time for the good stuff!)
2 tsp. Tabasco Garlic Pepper Sauce
juice of 1 small lemon
to garnish: a drizzle of olive oil, an extra squeeze of lemon juice, some Za’atar, sesame seeds or smoked paprika, salt and pepper to taste

– Preheat the oven to 350F. Cut the eggplant in half lengthwise and cut cross hatched marks in each half to score the eggplant. Drizzle with canola oil and add the onions. Season everything liberally with salt and pepper. Flip the eggplant so it is face down and bake for 30-40 mintues until tender and the onions begin to caramelize – the length of time depends on your oven and the size of the eggplant. Remove and allow to cool.

– Scoop out the flesh of the eggplant and, along with the onions, add to your food processor. Combine the white beans and whiz for a minute to break them down and blend together. With the motor running, drizzle in the olive oil, Tabasco and lemon juice. Taste again and season with salt and pepper to your liking. This dip is best when it is room temperature or has a slight chill on it. To serve, drizzle the dip with a bit more oil and a sprinkle of seasoning. Serve alongside warm pita bread or pita chips, seeded crackers or a variety of vegetables for scooping.

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