Whipped Eggplant with Butter Beans and Herby Roasted Maitake

Name: Whipped Eggplant with Butter Beans and Herby Roasted Maitake
Cuisine: Italian
Ingredients: 1 small red onion; 1 eggplant, peeled; Sea salt; Extra virgin olive oil; 1 medium tomato; 8 garlic cloves; Brown rice syrup; ½ teaspoon oregano; ¼ cup tahini; Cracked black pepper; 2-3 sprigs fresh thyme, leaves removed from stems; Squeeze fresh lemon juice; 3-4 stems fresh flatleaf parsley, coarsely chopped; 2 cups cooked or canned butter beans; 3-4 palm sized maitake slices; 2-3 tablespoons avocado oil; ¼ cup extra virgin olive oil; 2-3 teaspoons fresh chopped chives; ½ teaspoon each cumin, thyme, sea salt; 2 cloves garlic, minced; ½ teaspoon each cumin, thyme, sea salt; ½ teaspoon each cumin, thyme, sea salt; Generous pinch crushed red pepper flakes

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I have known Rachael Klein since she was seven years old, and I have watched her blossom into a vegan game changer. This dish showcases veggies at their yummiest.

Ingredients

Whipped eggplant

1 eggplant, peeled
1 small red onion
8 garlic cloves

Europe
Italy
Side dish
Gluten-free
Vegan

Method

Combine all ingredients except tahini in a pot over medium-low heat and cook until very soft. Add tahini at the end of cooking. Transfer to blender and puree until smooth and creamy.

Place the cooked butter beans in a mixing bowl and toss gently with remaining ingredients, adjusting seasoning to your taste.

Preheat oven to