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.