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Eggplant and White Bean Dip

Yields6 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

This rich, creamy dip will be a hit on the buffet table.

Eggplant and White Bean Dip

 1 large (1½ lb.) eggplant, ends trimmed and halved lengthwise
 7 tbsp Colavita Extra Virgin Olive Oil; more for finishing
 3 medium cloves garlic, smashed and peeled
 15 oz can white beans, drained and rinsed
 3 oil-packed anchovies
 2 tsp fresh rosemary leaves; more for garnish
 1 ½ tsp kosher salt
 Generous pinch crushed red pepper flakes
 2 tbsp fresh lemon juice

Adjust the oven rack so it is 6 inches from the broiler element. Heat the broiler on high. Place the eggplant on a baking sheet and rub all over with 1 Tbs. of the olive oil. Broil skin side up until the skin is completely charred, about 8 minutes. Flip the eggplant and broil until the flesh is nicely browned and softened, about 3 minutes more. Set the eggplant aside to cool.


Heat the remaining 6 Tbs. olive oil and the garlic in a medium saucepan over medium-low heat until just sizzling and slightly browned at the edges, about 3 minutes. Add the beans, anchovies, rosemary, salt, and pepper flakes. Simmer to infuse the flavors, about 5 minutes.


Peel the charred skin off the eggplant. Put the flesh in the bowl of a food processor with the bean mixture and the lemon juice. Process until smooth. Spoon the dip into serving bowl. Drizzle additional olive oil on top and sprinkle with rosemary leaves and crushed red pepper flakes. Serve warm, chilled or at room temperature with toasted rustic bread or crackers.

Nutrition Facts

Servings 6