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Creamy Eggplant and White Bean Spread
© Anders Schonnemann

Creamy Eggplant and White Bean Spread

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 3 cups
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 2 large eggplants (1 1/2 pounds each)
  2. 2 medium garlic cloves
  3. Sea salt
  4. 1/2 cup drained, canned white beans
  5. 1/4 cup plain whole-milk Greek yogurt
  6. 2 tablespoons extra-virgin olive oil
  7. 2 tablespoons mayonnaise
  8. 1 teaspoon hazelnut oil
  9. 1 tablespoon fresh lemon juice
  10. Freshly ground black pepper
  11. Hot Hungarian paprika
  12. 1/4 cup chopped flat-leaf parsley
  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.
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