Roasted Eggplant and White Bean Crostini

I was a little hesitatant to make this recipe at first because not many of my friends (guests at my  party) were big fans of eggplant. But I read and re-read the recipe a few times and realized that it reminded me of Babaganoush (a delicious Mediterranean dip I have had the pleasure of enjoying in the past). I recall many of my friends at that time were hesitant to try Babaganoush, but once they did, they ended up loving it! In fact, it is one my favorites today! I love to pair it with rustic breads or those delicate Indian crackers (they serve in Indian restaurants, but I can’t remember what they are called at the moment). I’m not sure how this one will turn out… but I hope it turns out well and that the guests at my party find it tasty!

Roasted Eggplant and White Bean Crostini

• 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
• Olive oil, for drizzling, plus 1/3 cup
• Kosher salt, for seasoning, plus 1/2 teaspoon
• Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/3 cup loosely packed fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice (from about 1 lemon)
• 1 clove garlic
• 1 hothouse cucumber, cut into 1/4-inch thick slices

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.