morocco with this exotic vegan grilled eggplant, onion, and white bean spread.
teaspoon garlic powder
teaspoon smoked paprika
Japanese eggplants, stem ends removed, and cut diagonally into 1/3-inch thick
1/2 of a
medium yellow onion (or one small onion), cut into 1/2-inch slices
cloves garlic, sliced in half lengthwise
ounce can cannelini beans, rinsed and drained
one-half of a medium-large lemon
a small bunch of 2 to 3 inch slices of chives and a sprinkling of smoked
paprika per morsel (this recipe makes enough for several morsels per serving.
plain or sea salt flavored pita chips
medium bowl, whisk together olive oil, garlic powder, smoked paprika, turmeric
and sea salt.
for seasoning and adjust if desired.
eggplant, onion, and garlic, and toss gently to coat.
marinate, tossing occasionally, for 10 or so minutes.
well-seasoned grill pan and preheat over medium-high.
eggplant for 2-3 minutes on each side or until tender with nice grill marks.
to cutting board and set aside.
with onion, which will cook more quickly, adding garlic during the last minute.
to the cutting board and coarsely chop.
beans to the remaining marinade in the bowl and coarsely mash.
chopped vegetables, being sure to scrape any marinade and juice from the
cutting board into the bowl.
mix together, adjust seasoning if necessary, and serve in small mounds on pita
chips set on mounds of chives.
with smoked paprika and serve.