Easy Roasted Eggplant Dip

Roasted eggplant is combined with white beans, spices, lemon and fresh herbs for a dip that’s incredibly delicious and creamy! Vegan and gluten-free.

1 medium-size eggplant, diced into 1” cubes (approx. 2 cups)
1/4 cup + 2 tablespoons extra virgin olive oil, separated
1 (15 ounce) can cannelini beans, drained and rinsed
2 garlic cloves
1/2 cup fresh parsley
8 mint leaves
juice of 2 large lemons (approx. 1/3 cup)
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon pepper

View the full recipe at Making Thyme for Health →