This savory and slightly sweet eggplant white bean dip with a touch of Eat This Yum Bacon Marmalade is a delightful appetizer or snack. It’s perfect for gatherings or as a healthy dip for your favorite veggies or pita bread. Here’s how to make it:
INGREDIENTS
– 1 medium-sized eggplant
– 1 whole garlic clove
– 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
– 2 tablespoons olive oil
– 1/2 teaspoon salt, or to taste
– 1/4 teaspoon black pepper, or to taste
– 1 tablespoon balsamic vinegar
– 2-3 tablespoons Eat This Yum Bacon Marmalade (adjust to taste)
INSTRUCTIONS
1. Preheat your oven to 400°F (200°C).
2. Wash the eggplant and poke it with a fork or knife in a few places. This will help steam escape during roasting.
3. Cut off the top of the garlic clove, leaving the cloves intact. Place the garlic clove on a small piece of aluminum foil, drizzle it with a little olive oil, and sprinkle some rosemary over it. Then, wrap it up tightly in the foil.
4. Place the whole eggplant and the foil-wrapped garlic on a baking sheet. Roast them in the preheated oven for about 45-60 minutes or until the eggplant is soft and the skin is charred. The garlic should also become tender and fragrant. You can check the eggplant’s doneness by poking it with a fork; it should be very soft inside.
5. Remove the eggplant and garlic from the oven and let them cool for a few minutes.
6. Once the eggplant has cooled, cut it in half lengthwise, scoop out the flesh with a spoon, and place it in a food processor.
7. Squeeze the roasted garlic from its skin into the food processor with the eggplant.
8. Add the rest of fresh or dried rosemary, olive oil, salt, pepper, balsamic vinegar, and 2-3 tablespoons of Eat This Yum Marmalade to the food processor.
9. Process all the ingredients until you have a smooth and creamy dip. Taste and adjust the seasoning if needed. You can add more Eat This Yum Marmalade for a sweeter touch or more salt and pepper to your preference.
10. Serve the dip in a bowl, drizzle a little extra olive oil and garnish with some fresh rosemary leaves. You can serve it with pita bread, fresh vegetable sticks, or crackers.
Enjoy your Eggplant White Bean Dip with a delightful Eat This Yum twist!