Creamy Eggplant With Black Beans
Ingredients
Metric
1 kg eggplant
240 g ~ 1 can cooked black beans
240 ml milk | soy, oat or cashew
15 g ~ 1 tbsp tahini
15 ml ~ 1 tbsp lemon juice or vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
Optional Topping:
10 g arugula
2 tbsp spring onions
1 tsp sesame seeds
US
2 lb eggplant
8 oz ~ 1 can cooked black beans
1 cup milk | soy, oat or cashew
1 tbsp tahini
1 tbsp lemon juice or vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
Optional Topping:
½ cup arugula
2 tbsp spring onions
1 tsp sesame seeds
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Preheat the oven to 200°C (400°F) Fan. Peel and cut eggplants into equal bite-sized pieces. Add to a baking tray lined with baking paper. Spray or drizzle with olive oil and mix to coat.
2Roast in the middle of the oven for 10 minutes. Stir with a spatula and roast for another 10 minutes.
3Add roasted eggplant, milk, tahini, lemon juice (or vinegar, any type), onion powder, garlic powder and salt to a blender (large cup).
4Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.
5Split into two portions and spread the cream eggplant on top of plates using a spoon or a spatula.
6Drain and rinse black beans. Top the eggplant with rinsed beans.
7Garnish with arugula and spring onions. Sprinkle with sesame seeds.
Nutritional Info
Makes 2 portions
330 Calories per portion
16g protein
55g carbohydrates
20g fiber
6g fat
330 Calories per portion
16g protein
55g carbohydrates
20g fiber
6g fat
High in Vitamins B1, B2, B3, B6, Folate, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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