Roasted Eggplant White Bean Spread

Name: Roasted Eggplant White Bean Spread
Yield: makes about 3 cups
Ingredients: 2 whole garlic heads; 1 medium eggplant; One 19-ounce can cannellini beans, drained and rinsed (you can use any white beans); 2 to 3 tablespoons fresh lemon juice (or the juice of 1 lemon); 2 teaspoons smoked paprika, plus more for garnish; Kosher salt; Pita bread; Olive oil; Chopped fresh parsley

January 24, 2012

Have we cheesed you out? Take a cheese break and try this straight vegetable-bean puree with nutty sweet garlic and smoked paprika. It may not be the lead-off dish to a night of Crock Dogs, but it fashionably introduces dressier barbecue dinners. We especially like it with Tandoori BBQ Chicken Thighs (page 96), Cider-Soy Pork Tenderloin (page 79), House Lamb Shanks (page 128), and Ultimate Cheater Oven-Smoked Salmon (page 132).

Recipe notes

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