Ingredients

The following ingredients have 4 Servings
  • 1 medium eggplant
  • 1 15 oz can red kidney beans ((rinsed and drained))
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 1/2 tsp paprika
  • Juice of 1 small lemon or as per taste
  • Salt as per taste
  • Freshly ground black pepper as per taste
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chopped fresh cilantro

Instruction

  • Preheat oven at 400 degree Fahrenheit and prepare a baking sheet.
  • Place the whole eggplant on the baking sheet and bake/roast it for 40 minutes or until the skin is ready to be peeled. (Keep a watch on this to avoid eggplant blast in the oven).
  • Once done, turn off the oven and take it out. Let it cool and peel off the skin.
  • Now, in the food processor combine peeled eggplant, kidney beans, garlic, cumin powder, paprika, lemon juice, salt and pepper. Give it a nice crush.
  • Then, while processing the dip, pour extra virgin olive oil into the food processor and continue processing until you reach a desired dip consistency.
  • Do a taste test at this point. Feel free to adjust the salt and pepper. Give it another pulse.
  • Spoon it out in a serving bowl and drizzle some extra virgin olive oil to moisture it and garnish with chopped cilantro.
  • Serve it with pita chips, pita bread, veggies, olives or a side salad.