MOROCCAN GRILLED EGGPLANT, ONION, AND WHITE BEAN SPREAD

MOROCCAN GRILLED EGGPLANT, ONION, AND WHITE BEAN SPREAD

exotic vegan grilled
eggplant, onion, and white bean spread

Escape to
morocco with this exotic vegan grilled eggplant, onion, and white bean spread.

SERVES: 4

INGREDIENTS

·        
1/2 cup
olive oil

·        
1/2
teaspoon garlic powder

·        
1/2
teaspoon smoked paprika

·        
1/2
teaspoon turmeric

·        
Sea salt
to taste

·        
2-8 inch
Japanese eggplants, stem ends removed, and cut diagonally into 1/3-inch thick
slices

·        
1/2 of a
medium yellow onion (or one small onion), cut into 1/2-inch slices

·        
3 large
cloves garlic, sliced in half lengthwise

·        
1-15.5
ounce can cannelini beans, rinsed and drained

·        
Zest of
one-half of a medium-large lemon

·        
Garnish:
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.

·        
Accompaniment:
plain or sea salt flavored pita chips

 

PREPARATION:

1.      
In a
medium bowl, whisk together olive oil, garlic powder, smoked paprika, turmeric
and sea salt.

2.     
Check
for seasoning and adjust if desired.

3.     
Add
eggplant, onion, and garlic, and toss gently to coat.

4.     
Let
marinate, tossing occasionally, for 10 or so minutes.

5.     
Oil a
well-seasoned grill pan and preheat over medium-high.

6.     
Grill
eggplant for 2-3 minutes on each side or until tender with nice grill marks.

7.     
Remove
to cutting board and set aside.

8.    
Repeat
with onion, which will cook more quickly, adding garlic during the last minute.

9.     
Remove
to the cutting board and coarsely chop.

10. 
Add the
beans to the remaining marinade in the bowl and coarsely mash.

11.  
Add
chopped vegetables, being sure to scrape any marinade and juice from the
cutting board into the bowl.

12. 
Add lemon
zest.

13. 
Gently
mix together, adjust seasoning if necessary, and serve in small mounds on pita
chips set on mounds of chives.

14. 
Sprinkle
with smoked paprika and serve.

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