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Roasted Eggplant, Feta & White Bean Dip

by ourtwokitchens on November 18, 2013

Hello! My name is Blake and I am a foodie…. Glad I got that off my chest.

There is a fine line between a foodie and someone who just really likes food.  A very fine line.

I think one of the worst things about being a foodie (apart from never having any money) is tasting a dish and not being able to simply enjoy it because your brain is determined to guess every single ingredient involved.  This is even more awkward in a social setting when someone is trying to make conversation and you are too busy letting your tastebuds do the talking.

Now this recipe has been tried and tested & I know it’s pretty good because I put it down next to a wheel of brie at a family bbq and the dip was all gone before anyone even touched the cheese.

I had to share it with you all & best of all it’s really simple.

Roasted Eggplant, Feta & White Bean Dip


  • 1 Eggplant (Diced)
  • 2 cloves Garlic
  • 2 teaspoons Cumin
  • 100g Feta (I prefer Danish Feta)
  • 1 can White Beans
  • 2 tablespoons Olive Oil


Step 1
Together on a baking tray toss your diced eggplant with the cumin and peeled garlic. Drizzle with a little olive oil & roast eggplant for 30 minutes on 150 degrees celsius or until the eggplant browns.
Step 2
Strain and rinse your white beans.
Step 3
In a food processor combine your roasted eggplant, white beans, feta and olive oil. Process for about thirty seconds to a minute. I like to have small pieces of eggplant still visible so keep an eye on it and don't over process!
Step 4
Serve with your favourite crackers or some lightly toasted turkish bread!

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