Roasted Eggplant And Cannellini Bean Dip-And a health update..

Hi Everyone!!

I am home, healing from my surgery.  I am doing well, it has all been easier than I thought it would be.  My sweet friend, Sharon, is here from Chicago caring for me and my family.  She has made everyday full of love and joy–what a gift.  We should get the pathology report back today or tomorrow…it is a big deal.  We will find out if what showed up on the MRI is still cancer or just scar tissue.  If it is cancer, more chemo.  If it is scar tissue, then wow…I could actually be almost done with this battle!  I appreciate your prayers.
Enjoy this guest post, its a good one!  I have a few more coming up that you will all love.  I will peep in once in awhile to let you know how things are going.  I will be posting more regularly as I heal, right now I have incisions under both arms that make typing hard.  For more regular health updates, please visit my Caring Bridge site–button in the side bar.  

Roasted Eggplant and Cannellini Bean Dip

In Food Geek FridayReal FoodRecipe on October 1, 2010 at 11:30 am**This is a guest post from Melinda Massie @ Organizing With A Side Of Fabulous

I recently picked up a bunch of baby fairytale eggplant at the farmers market.  They were so cute that really, how could I not??  I’d cooked up a few of them in a sauce, but there were so many that I needed to find up a way to use them before they went bad.  I stumbled upon this dip from Giada De Laurentiis and it is DELICIOUS!!!  I’ve been having it as an afternoon snack every day since I made it.  Sooo good!
Roasted Eggplant and Cannellini Bean Dip
  • 10 baby fairytale eggplant, trimmed and cut in half 
  • Olive oil, for drizzling, plus 1/3 cup
  • Sea salt 
  • Freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • juice from 1 lemon
  • 2 cloves garlic 
Preheat oven to 450 degrees F and place an oven rack in the middle.  
Place eggplant in baking dish, drizzle with olive oil and season with salt and pepper.  Roast for 15 to 20 minutes or until golden brown.  Set aside to cool.
 In the bowl of a food processor, combine the cooled eggplant, beans, lemon juice, garlic, and salt and pepper to taste.  Pulse until the mixture is a thick paste.  With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. 
Place the dip in a bowl and enjoy!  Can be served with veggies, pita bread, pita chips or tortilla chips.
I love her Quick Tip Posts, so many great tips for getting small things done that in the end makes life flow a lot more smoothly!
Thank you, Melinda!

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  • Life in Rehab
    January 4, 2011 at 8:40 pm

    Awesome news on the surgery! My fingers are crossed, and so are my ugly little toes!

  • Van
    January 3, 2011 at 4:33 pm

    Yum, this dip looks amazing. A great way to fit more veggies into the diet.

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