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Recipes
Beans & Legumes
Eggplant Tower with Mashed White Beans

9 INGREDIENTS • 10 STEPS • 30MINS

Eggplant Tower with Mashed White Beans

Recipe

5.0

1 rating
"The Eggplant Tower is an instant Soul Food Love classic. It’s a vegetarian dish that is stick-to-the-ribs hearty. It’s dramatic enough for a dinner party, but cozy and comforting enough to make dinner for one on a cold and rainy winter night a pleasure." -Alice Randall and Caroline Randall WIlliams
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"The Eggplant Tower is an instant Soul Food Love classic. It’s a vegetarian dish that is stick-to-the-ribs hearty. It’s dramatic enough for a dinner party, but cozy and comforting enough to make dinner for one on a cold and rainy winter night a pleasure." -Alice Randall and Caroline Randall WIlliams
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

30MINS

Total Time

$2.15

Cost Per Serving

Ingredients

Servings
2
us / metric
Chinese Eggplant
1
Chinese Eggplant
Roma Tomato
2
Roma Tomatoes
Garlic
2 cloves
Garlic
Onion
1
Small Onion
Fresh Rosemary
1/3 cup
Fresh Rosemary
Cannellini White Kidney Beans
1 can
(15.5 oz)
Cannellini White Kidney Beans
Olive Oil
3 Tbsp
Olive Oil
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
526
Fat
21.6 g
Protein
17.0 g
Carbs
66.1 g
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Eggplant Tower with Mashed White Beans
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Cut the ends off the Chinese Eggplant (1) and discard. Slice the eggplant into half inch thick rounds, and set aside. Slice the Roma Tomatoes (2) into half inch thick rounds. Peel and cut Onion (1) into quarters, and set into a medium bowl.
step 2 Cut the ends off the Chinese Eggplant (1) and discard. Slice the eggplant into half inch thick rounds, and set aside. Slice the Roma Tomatoes (2) into half inch thick rounds. Peel and cut Onion (1) into quarters, and set into a medium bowl.
step 3
Remove the needles from the Fresh Rosemary (1/3 cup) sprigs and discard sprigs. Place the needles in the same bowl as the onions. Add Olive Oil (1 Tbsp) and toss until well combined.
step 4
Add the onion and rosemary mixture evenly onto a sheet pan lined with foil and roast for 15 minutes until golden brown and translucent. Remove from oven and keep warm.
step 4 Add the onion and rosemary mixture evenly onto a sheet pan lined with foil and roast for 15 minutes until golden brown and translucent. Remove from oven and keep warm.
step 5
Meanwhile, in a small saucepan over medium heat, add the Cannellini White Kidney Beans (1 can) with their liquid. Bring it to a simmer. Remove from heat and add beans, Garlic (2 cloves), Olive Oil (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) to a food processor.
step 6
Pulse mixture until smooth.
step 6 Pulse mixture until smooth.
step 7
Transfer the mashed cannelini beans back into the small saucepan and keep on low heat until plating.
step 7 Transfer the mashed cannelini beans back into the small saucepan and keep on low heat until plating.
step 8
In a medium saute pan over medium high heat, add Olive Oil (1 Tbsp). When hot, add the eggplant and sear on each side for four minutes. Remove from heat and set aside.
step 8 In a medium saute pan over medium high heat, add Olive Oil (1 Tbsp). When hot, add the eggplant and sear on each side for four minutes. Remove from heat and set aside.
step 9
In the center of two plates evenly distribute the mashed cannelini beans. Stack a tower on each plate of tomato and eggplant pieces. Serve the roasted onion on the side.
step 9 In the center of two plates evenly distribute the mashed cannelini beans. Stack a tower on each plate of tomato and eggplant pieces. Serve the roasted onion on the side.
step 10
Serve and enjoy!
step 10 Serve and enjoy!

Tags

Beans & Legumes
Dairy-Free
Gluten-Free
Comfort Food
Date Night
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Vegetables
Winter
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