Tuscan Eggplant and Cannellini Spread

Another summer-in-Tuscany discovery that has

become a standard for us…I’ve  often used white

eggplant which does not always require

peeling. You may have to check  out a specialty

market for the cannellini beans. Other white beans

may be substituted, if necessary, with success.

1 eggplant, peeled and chopped

1 handful of peeled garlic cloves

½ cup of olive oil

2 tablespoons of Italian seasoning

1 tablespoon of smoked paprika

2 tablespoons of lemon juice

1 teaspoon of lemon zest

Sea salt and freshly ground black pepper to taste

1 can of white cannelini beans, drained

In a stoneware or oven-ready container, toss the eggplant and

garlic with the oil and seasonings and place in a 400 degree

oven for 30 to 40 minutes. Let cool and add to the beans in a

food processor. Blend well, remove spread to a serving dish

and sprinkle with more paprika.

Advertisements

  • The contents of this site are copyrighted. Permission to reprint may be obtained by written request.