Ingredients

• 1 large eggplant
  
• 2 cups white kidney beans (pre-cooked)
  
• 1 medium red onion (chopped)
  
• 1/2 cup sun-dried tomatoes (chopped)
  
• 1 cup Kalamata olives (finely chopped)
  
• 2 cloves garlic (minced)
  
• 1/2 bunch parsley (chopped)
  
• 1/2 lemon
  
• 1 cup olive oil 
  
• Salt
  
• Black pepper

Directions

• Preheat oven to 375° Fahrenheit.
  
• Cut eggplant in half, length-wise.
  
• Coat eggplant with some of the olive oil, sprinkle with salt, and roast in oven until soft and browned.
  
• Sauté onion and garlic over medium-low heat until onion is translucent.
  
• Let onions and garlic and eggplant cool.
  
• Add onions, garlic, eggplant, beans, and remaining olive oil to a food processor or blender and mix until smooth.
  
• Transfer mixture to a bowl and mix in tomatoes, olives, and parsley.
  
• Squeeze the juice of the half lemon over the bowl and add salt and pepper to taste.
  
• Serve with pita or other bread.
  

#appetizer #snack #vegan #vegetarian #glutenfree

Recipe submitted by Sarah Brooner - Peace Corps Volunteer, Bulgaria (2004-2006)