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Moroccan Grilled Eggplant, Onion, and White Bean Spread [Vegan]
Escape to morocco with this exotic vegan grilled eggplant, onion, and white bean spread.
Ingredients You Need for Moroccan Grilled Eggplant, Onion, and White Bean Spread [Vegan]
How to Prepare Moroccan Grilled Eggplant, Onion, and White Bean Spread [Vegan]
- 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.
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