Preheat oven to 425 degrees. Line a rimmed baking pan with foil; set aside. Combine eggplant and olive oil in a bowl; toss to coat. Spread mixture evenly on prepared baking pan. Bake for 20 minutes. Let stand for 15 minutes.
Recipe
Appetizer
Roasted Eggplant and Edamame Hummus
Primary Media
Description
Add extra flavor to your homemade hummus by using roasted eggplant and edamame.
Servings and Ingredients
Ingredients
Serves 16
Quantity | Ingredient | Add |
---|---|---|
2 ½ c. eggplant, peeled and chopped | ||
1 tbsp. Gustare Vita olive oil | ||
1 (15-oz.) can Hy-Vee garbanzo beans, drained and rinsed | ||
1 c. frozen shelled edamame, thawed | ||
¼ c. tahini | ||
1 tsp. lemon zest | ||
2 tbsp. fresh lemon juice | ||
4 clove(s) garlic, minced | ||
½ tsp. Hy-Vee sea salt | ||
¼ tsp. Hy-Vee ground cumin | ||
⅛ tsp. Hy-Vee paprika | ||
Mini bell pepper halves, for serving |
Things To Grab
- Rimmed baking pan
- Aluminum foil
- Medium bowl
- Food processor
Directions
Combine garbanzo beans, edamame, tahini, lemon zest and juice, garlic, salt, cumin, and paprika in a food processor. Add cooled eggplant and process for 1 to 2 minutes or until nearly smooth. Transfer mixture to a serving bowl; sprinkle with paprika. Serve dip with mini bell peppers.
Nutrition facts
Servings
70 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 130mg
- Total Carbohydrates: 7g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%