This is one of my favourite things to eat. I am officially hooked on warm, comforting bean dip slathered on toast for a quick and healthy breakfast. This version has a slightly smoky undertone from the dry-fried eggplant. You can eat this simply like I do on toast, as a wonderful addition to any sandwich or wrap, or it can be dressed up with more toppings on rounds of baguette or crackers. If I have a pot of this prepared in the fridge, I never go hungry.
1 small Asian eggplant, quartered lengthwise and chopped
3 Tablespoons extra virgin olive oil
1 small onion, chopped
2-3 cloves garlic, chopped
1 can navy beans, rinsed
2 Tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
Preheat a non-stick fry pan on high for a few minutes while you are chopping the vegetables. Add the eggplant into the dry pan and cook, stirring periodically. Once the eggplant takes on a smoky, slightly brown appearance, add the olive oil and chopped onion. Turn down the heat to medium and cook until the onion is softened. Add the chopped garlic, cook for a few more minutes, stirring so the garlic doesn't burn and then turn off the heat.
Place the navy beans, lemon juice, salt and pepper to taste, along with the veggies from the fry pan into a food processor. Make sure you scrape all the oil from the pan into the processor. Blend until you reach the desired consistency.
|Eggplant, onion and garlic frying.|