Daily Recipe: Graffiti Eggplant with Bean, Lemon & Basil Spread
Certain vegetables can be intimidating.
It can be difficult to get out of your comfort zone and dive into the world of kohlrabi, parsnips and eggplant. As a person whose go-to is spinach and sweet potato, I know the feeling.
Eggplant brings out a certain amount of anxiety. It’s bulbous. It’s shiny. It’s purple.
But here’s the brilliant thing about cooking. You can be adventurous. The worst that’ll happen is your dish won’t taste great, or you’ll discover you don’t like “insert-food-here”.
So this weekend be bold. Take chances. Cook outside of your comfort zone.
Buy an eggplant.
Graffiti Eggplant with White Bean, Lemon and Basil Spread
Adapted from Roost Blog
- 2-3 graffiti eggplant, washed and sliced thin ($4.00 a lbs)
- 2 cups dried white beans, soaked overnight, drained and rinsed ($1.76 for 2 cups)
- 2 cloves garlic ($1.10 for a head of garlic, approximately $.20 for 2 cloves)
- 2 tbsp fresh lemon juice ($.50 for two lemons)
- 1/3 cup olive oil ($1.02 for 1/3 cup olive oil)
- Handful of basil leaves ($3.00 for a bunch)
- Salt and pepper to taste
- Zest from 1 lemon
- Chopped basil for garnish
Approximate cost of in.gredients: $10.48
Approximate cost per person for a family of four: $2.62
Cook white beans in boiling water for about 30 minutes or until tender. Drain and cool. Place in a blender or food processor along with garlic, lemon juice, olive oil, basil and lemon zest. Add more olive oil and/or lemon juice to make the consistency more creamy. Add salt and pepper to taste.
Place a slice of the eggplant on a plate and slather with bean spread. Repeat four or five times depending on how tall you want your stack. Sprinkled with salt and pepper, drizzle with some olive oil and top with some extra topped basil.
If it tickles your fancy, add fresh parmesan.