- 1 ½ lbs eggplant, trimmed and cut into small chunks
- Olive oil
- Salt and pepper
- 1 15oz can white beans, drained and rinsed
- 1/3 cup loosely packed, fresh parsley
- 3 tbs fresh lemon juice
- 2 cloves minced garlic
- Red pepper flakes (optional)
Preheat oven to 450. Oil a baking sheet. Put eggplant in a bowl and drizzle with olive oil and season with salt and pepper. Arrange in a single layer on the baking sheet. Roast for around 20 minutes until golden brown. Cool.
Put eggplant in a food processor with the rest of the ingredients. Add enough olive oil to make a creamy paste. Adjust seasoning. Serve with pita chips.