Recipe: Eggplant and Black bean spread

Grilled eggplant adds an amazing smokiness to eggplants and you get a serious boost of fiber adding black beans for creaminess.


Grilled Eggplant and Black Bean Party Dip

From Fruits and Veggies, more matters


1 large eggplant, peeled

1 small red bell pepper, cored

1 small onion, peeled

Olive oil

1 (15-ounce) can black beans, drained and rinsed

Juice of 3 limes

¾ teaspoon ancho chile powder

¼ teaspoon ground cumin

¼ teaspoon cayenne pepper

1 to 1½ teaspoons salt

1/3 cup chopped cilantro


Heat the grill to medium-high. Cut the eggplant into ½-inch thick slices. Cut the bell pepper in half. Cut the onion into ¼- to ½-inch slices (leave the rings intact). Rub the vegetables lightly with olive oil.


Grill the vegetables for 20 minutes, flipping once or twice, until tender.** Once cool enough to handle, transfer the vegetables to the bowl of a food processor.

Add the black beans and lime juice. Process on high for about 20 seconds, until the veggies and beans are chopped fine and maintain a spread-like consistency.


Add the chile powder, cumin, cayenne pepper, 1 teaspoon salt, and cilantro. Pulse until all the spices are mixed in and the cilantro is finely chopped. Taste and add the additional ½ teaspoon of salt if desired.


Serve immediately, or refrigerate in a sealed container for up to one day.


**This dip can also be made in your oven. Place the vegetables on a baking sheet and roast at 425°F for about 20 minutes, flipping once halfway through.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Paramount Citrus




Comments are closed.