Eggplant White Bean Mezze Spread
Smoky roasted eggplant and creamy cannellini beans make a generous vegan dip served with warm whole wheat pita, cucumbers, carrots, and olives. Arranged mezze-style, it is hearty enough for a family supper.
- dips and sides
- family supper
- Mediterranean
- mezze spread
- plant-based
- plant-forward
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Baby carrots · 12 Ounce
Simple Truth Organic® Rainbow Baby Carrots
Sale
100%
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Eggplants · 2 Each
Eggplant
100%
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Canned cannellini beans · 2 Can
Kroger® Cannellini Beans
Sale
97%
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Pitted Kalamata olives · 1 Cup
Kroger® Pitted Kalamata Olives in Brine
83%
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Persian cucumbers · 6 Each
Private Selection® Seedless Baby Cucumbers
75%
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Whole wheat pita · 4 Count
Toufayan® Whole Wheat Pita Loaves 6 Count
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67%
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Garlic · 2 Count
Garlic
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20%
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Tahini · 0.33 Cup
Simple Truth Organic® Tahini
17%
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Lemon juice · 0.25 Cup
Kroger® 100% Lemon Juice
13%
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Extra-virgin olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
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Smoked paprika · 1 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
Sale
4%
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Kosher salt · 1.25 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
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Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Persian cucumbers-6 each
- canned cannellini beans-2 cans
- large whole wheat pita rounds-4 round
- medium eggplants-2 each
- baby carrots-12 oz
- pitted Kalamata olives-1 cup
- tahini-1/3 cup
- lemon juice-1/4 cup
- garlic-2 cloves
- extra-virgin olive oil-1/4 cup
- kosher salt-1 1/4 teaspoons
- smoked paprika-1 teaspoon
Preheat the broiler with a rack 6 inches from the heat and line a rimmed baking sheet with foil. Rinse and drain the cannellini beans, slice the cucumbers lengthwise, mince the garlic, and cut each pita into 4 wedges.
Keep the chef’s knife blade angled away from fingers while slicing cucumbers, mincing garlic, and cutting pita.
Pierce the eggplants all over with a fork, place them on the prepared baking sheet, and broil, turning every 6 to 8 minutes, until the skins are charred and the flesh feels very soft and collapsed, 22 to 28 minutes.
Pierce eggplants before broiling so steam can escape safely.
Use oven mitts when turning or removing the hot baking sheet from under the broiler.
Transfer the eggplants to a bowl, cover for 10 minutes, then split them open. Scoop the smoky flesh into the food processor and discard the stems and loose charred skin.
Open the cooked eggplants carefully because trapped steam can burn.
Add the beans, tahini, lemon juice, garlic, 3 tablespoons olive oil, smoked paprika, and salt to the food processor. Process 1 to 2 minutes until the spread is creamy but still thick enough to mound.
Place the pita wedges on the baking sheet and warm under the broiler for 30 to 60 seconds per side until pliable and lightly toasted, watching closely.
Watch pita closely under the broiler because it can brown quickly.
Use oven mitts when handling the hot baking sheet.
Spoon the eggplant white bean dip into a serving bowl, swirl the top, and drizzle with the remaining 1 tablespoon olive oil. Arrange the warm pita, cucumbers, baby carrots, and olives around it on a large platter for a substantial mezze supper.
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