When pursuing the perfect bean dip, you either end up with a claggy, dense, muddy brick, or a light, smooth, silky spread. Let’s avoid the brick. The best way to achieve a fluffy, lump-less bean dip is to use flour — bean flour, that is.
Eggplant doesn’t have a strong foothold in American cuisine, and that needs to change. I’m surprised by how many adults I’ve met who’ve never eaten it, and others who won’t touch the stuff unless it’s covered in marinara and mozzarella. I love eggplant parm as much as the next girl, but there’s so much more…