one green planet
one green planet

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

Moroccan Grilled Eggplant, Onion, and White Bean Spread [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients You Need for Moroccan Grilled Eggplant, Onion, and White Bean Spread [Vegan]

  • 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

How to Prepare Moroccan Grilled Eggplant, Onion, and White Bean Spread [Vegan]

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Betsy DiJulio: Blogger, The Blooming Platter

See My Recipes

Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.