Roasted Eggplant Artichoke and White Bean Dip

INGREDIENTS

2 media

eggplant left

1 jar

marinated artichoke hearts

1 can

cannellini beans

1 small

garlic cloves

1 small handful

basil and parsley

1/4 cup

olive oil

1 serving

lemon zest

1 jar

of roasted peppers

1 serving

to garnish the top

olives

1 jar

swipe of roasted pepper paste easily made by draining a of roasted peppers and swirling them in a food processor into a consistency

1 serving

olive oil

1 serving

extra herbs