Charred Eggplant Dip with Caramelized Figs and Pine Nuts

It might be a side dish or an appetizer, but this recipe isn’t for the faint of heart. It is rich and deep with flavor, and the eggplant gets cooked long and slow. I am happy eating this with a hearty cracker, toasted sourdough bread, spooned over a piece of meat, or eating it straight with a fork.

Total Time: 1 hour 30 minutes

Yield: 8 servings

Ingredients

2 cloves of roasted garlic, thinly sliced

2 medium-sized Graffiti or Italian eggplant

5-6 black mission figs, halved

1 15 oz can of cannellini beans, drained

1/3 cup toasted pine nuts

1/4 cup plus 1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp balsamic vinegar

1 tsp salt

Freshly ground pepper

Chopped parsley and additional toasted pine nuts for garnish

Directions

1. Preheat the oven to 425°F.

2. Turn the grill on to high heat. Char the eggplant, turning every 10 minutes, for about 40 minutes.

3. Place the eggplant on a parchment lined baking sheet for 35 minutes.

4. While the eggplant bakes, turn the grill to low heat. Grease a slotted grill grate with cooking spray. Grill the figs for 5-6 minutes, gently flipping them when necessary.

5. Scoop the flesh of the eggplant into a food processor (do not include the skin). Blend together the eggplant, cannellini beans, pine nuts, olive oil, lemon juice, balsamic vinegar, salt, and pepper until combined and smooth. Use a rubber spatula to scrape out the mixture into a shallow serving bowl. Top with caramelized figs, chopped parsley, toasted pine nuts, and drizzle with olive oil and balsamic vinegar. Serve with rustic or whole grain crackers or toasts.