Yield: 4 appetizer servings
- 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
In a medium bowl, whisk together olive oil, garlic powder, smoked paprika, turmeric and sea salt. Check for seasoning and adjust if desired. Add eggplant, onion, and garlic, and toss gently to coat. Let marinate, tossing occasionally, for 10 or so minutes. Oil a well-seasoned grill pan and preheat over medium-high. Grill eggplant for 2-3 minutes on each side or until tender with nice grill marks. Remove to cutting board and set aside. Repeat with onion, which will cook more quickly, adding garlic during the last minute. Remove to the cutting board and coarsely chop. Add the beans to the remaining marinade in the bowl and coarsely mash. Add chopped vegetables, being sure to scrape any marinade and juice from the cutting board into the bowl. Add lemon zest. Gently mix together, adjust seasoning if necessary, and serve in small mounds on pita chips set on mounds of chives. Sprinkle with smoked paprika and serve.