Creamy Eggplant and White Bean Spread

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Yield: 3 cups

Cook Time: 15 MIN

Total Time: 1 HR


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


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


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.

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.

Rating: 5