Shakshuka Dip
[Vegan]

For the Eggplant Layer:

• 2 large eggplants
• 2 large garlic cloves, with peels on
• Salt and pepper, to taste

For the Bean Layer:

• 2 15 oz cans white beans, drained and rinsed
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons fresh parsley
• Salt and pepper, to taste

For the Tomato Layer: 

• 2 tablespoons olive oil
• 1/2 medium onion, small diced
• 4 garlic cloves, minced
• 1 heaping tablespoon cumin
• 2 tablespoons mild harissa, or more to taste
• 1 teaspoon smoked paprika
• 2 15 oz cans petite diced tomatoes
• Salt and pepper, to taste

To Serve:

• 1/2 cup vegan feta
• 2 tablespoons fresh parsley, chopped
• 1/4 cup kalamata olives
• Crusty baguette or pita bread (or pita chips) or sliced veggies