Zatar Eggplant, Greens, Butter Bean Puree

Jacqueline Alwill

Brown Paper Nutrition

GF : DF : SF : V

Serves 2 

Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za’tar flavours with the creamy butter bean puree are next level – butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids – the building blocks for complete proteins. Enjoy folks!

Ingredients:

1 eggplant (300g) cut in half lengthways 

3  tbsp olive oil 

400g can butter beans, rinsed and drained  

1 small clove of garlic, peeled and crushed  

2 tbsp lemon juice  

 

Greens: 

½ cup baby spinach, shredded 

½  cup parsley, leaves picked and stalks finely chopped 

½  cup mint leaves 

2 tbsp (25g) currants 

¼ cup walnuts, roughly chopped   

 

Zatar spice:  

1 tbsp dried thyme 

1 tbsp sesame seeds 

1 tbsp sumac 

1 tsp oregano 

sea salt and black pepper  

Method:

Preheat oven to 180C, place halved eggplant with 2 tbsp olive oil face down on a baking tray and cook for 40 mins. Whilst eggplant is cooking make the butter bean puree. In a food processor blitz drained butter beans, garlic, ½ tbsp olive oil, 1 tbsp lemon juice and 1 tbsp water until smooth. Toss greens, currants and walnuts together in a small bowl with remaining olive oil. Combine za’tar ingredients in a small bowl. Once eggplant is cooked, divide the butter bean puree between two bowls, sprinkle with zatar spice, pop greens on the side and serve.