Creamy Eggplant and White Bean Spread

This spread is like the Hungarian version of baba ghanoush. Sarah Copeland loves it on bread with thinly sliced raw red onions.

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  • Servings: 3 cups
KEY: Cocktail Party, New Year's Eve, Thanksgiving, Eastern European, Mediterranean, Appetizers/starters, Dips & Spreads, Make Ahead, Vegetarian, Snack

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Ingredients

  • 2 large eggplants (1 1/2 pounds each)
  • 2 medium garlic cloves
  • Sea salt
  • 1/2 cup drained, canned white beans
  • 1/4 cup plain whole-milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons mayonnaise
  • 1 teaspoon hazelnut oil
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper
  • Hot Hungarian paprika
  • 1/4 cup chopped flat-leaf parsley

How to make this recipe

  1. Preheat the oven to 450°. Set the eggplants on a baking sheet and poke them all over with a knife tip. Roast for 40 to 45 minutes, until very soft. Let cool slightly.
  2. Scrape the eggplant flesh into a food processor; discard the skins. Using the side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Scrape the garlic into the food processor. Add the beans, yogurt, olive oil, mayonnaise, hazelnut oil and lemon juice. Pulse to a coarse puree, scrape into a bowl and season with salt, pepper and paprika. Stir in the parsley and serve.

Serve With

Toasted peasant bread, thinly sliced red onion and squash blossoms.

Contributed By Photo © Anders Schonnemann Published September 2013

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