ZATAR EGGPLANT, GREENS, BUTTER BEAN PUREE

Jacqueline Alwill

Brown Paper Nutrition

Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za’tar flavours with the creamy butter bean puree are next level – butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids – the building blocks for complete proteins. Enjoy folks!

 

ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE  

GF : DF : SF : V  

Serves 2 

 

1 eggplant (300g) cut in half lengthways 

3  tbsp olive oil 

400g can butter beans, rinsed and drained  

1 small clove of garlic, peeled and crushed  

2 tbsp lemon juice  

 

Greens: 

½ cup baby spinach, shredded 

½  cup parsley, leaves picked and stalks finely chopped 

½  cup mint leaves 

2 tbsp (25g) currants 

¼ cup walnuts, roughly chopped  

 

Za’tar spice:  

1 tbsp dried thyme 

1 tbsp sesame seeds 

1 tbsp sumac 

1 tsp oregano 

sea salt and black pepper  

 

Preheat oven to 180C, place halved eggplant with 2 tbsp olive oil face down on a baking tray and cook for 40 mins. Whilst eggplant is cooking make the butter bean puree. In a food processor blitz drained butter beans, garlic, ½ tbsp olive oil, 1 tbsp lemon juice and 1 tbsp water until smooth. Toss greens, currants and walnuts together in a small bowl with remaining olive oil. Combine za’tar ingredients in a small bowl. Once eggplant is cooked, divide the butter bean puree between two bowls, sprinkle with zatar spice, pop greens on the side and serve.