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Snack recipe · from the recipe book

Roasted Eggplant and White Bean Spread

A silky, gently smoky roasted eggplant spread made creamy with white beans and tahini, brightened with lemon and spread thick on crisp whole-wheat toast.

Roasted Eggplant and White Bean Spread

Ingredients

  • 1 medium600 gEggplanthalved lengthwise
  • 3 cloves9 gGarlicunpeeled cloves
  • 2 tbsp25 gOlive oildivided
  • 1 cup180 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2 tbsp30 gTahinistirred well
  • ½ lemon, juiced25 gLemon juice
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1½ tbsp chopped6 gFresh parsleyfinely chopped
  • 8 slices256 gWhole-wheat bread8 slices

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Score the cut sides of the eggplant halves in a crosshatch and brush them with about two-thirds of the olive oil. Set them cut side down on the pan with the garlic cloves tucked alongside.
  3. Roast until the eggplant is very soft and collapsed, about 35 to 40 minutes. Let cool for 10 minutes.
  4. Scoop the eggplant flesh into a food processor or blender, discarding the skins, and squeeze the soft garlic from its peels into it.
  5. Add the great northern beans, tahini, lemon juice, salt and black pepper, and blend until smooth and creamy.
  6. Spoon the spread into a bowl, drizzle with the remaining one-third of the olive oil and scatter the parsley over the top.
  7. Toast the whole-wheat bread until crisp, cut each slice into halves, and serve 2 slices per person alongside the spread.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten, Sesame. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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