Roasted Eggplant White Bean Spread
Have we cheesed you out? Take a cheese break and try this straight vegetable-bean puree with nutty sweet garlic and smoked paprika. It may not be the lead-off dish to a night of Crock Dogs, but it fashionably introduces dressier barbecue dinners. We especially like it with Tandoori BBQ Chicken Thighs (page 96), Cider-Soy Pork Tenderloin (page 79), House Lamb Shanks (page 128), and Ultimate Cheater Oven-Smoked Salmon (page 132).
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
HEAT the oven to 450°F.
Step 2
SLICE off the stem of the garlic, revealing the tops of the cloves. Place the garlic and whole eggplant in a covered casserole (ceramic or enamel-coated cast iron).
Step 3
COVER and roast until the eggplant is very soft when pierced with a fork and the garlic looks golden brown, about 30 minutes.
Step 4
REMOVE the casserole from the oven, uncover, and cool the vegetables enough to handle.
Step 5
CUT open the eggplant, scrape out the flesh, and place it in a food processor. Discard the eggplant skin.
Step 6
SQUEEZE the roasted cloves from the garlic skins and place them in the bowl with the eggplant. Add the beans, lemon juice, paprika, and salt to taste and process until smooth.
Step 7
CUT the pita bread into triangles. Lay them on a baking sheet and toast in a hot (450°F) oven until lightly browned.
Step 8
DRIZZLE the spread with olive oil, sprinkle with parsley and additional paprika, and serve with the pita.
