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RECIPE
9 INGREDIENTS10 STEPS30MIN

Eggplant Tower with Mashed White Beans

5.0
1 Ratings

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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
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1
Chinese Eggplant
2 cloves
1
Small  Onion
1 can
Cannellini White Kidney Beans
3 Tbsp
1/2 tsp

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Nutrition Per Serving

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CALORIES
540
FAT
22.4 g
PROTEIN
17.3 g
CARBS
67.4 g

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 Tomato (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 (0.25 ounce) sprigs and discard sprigs. Place the needles in the same bowl as the onions. Add Olive Oil (1 tablespoon) 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 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 clove), Olive Oil (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) to a food processor.
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 8
In a medium saute pan over medium high heat, add Olive Oil (1 tablespoon). 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 10
Serve and enjoy!

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Nutrition Per Serving
Calories
540
% Daily Value*
Fat
22.4 g
29%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
67.4 g
25%
Fiber
17.8 g
64%
Sugars
6.2 g
--
Protein
17.3 g
35%
Sodium
1037.6 mg
45%
Vitamin D
--
--
Calcium
118.1 mg
9%
Iron
5.4 mg
30%
Potassium
167.2 mg
4%
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