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eggplant cannellini beans recipe

1 medium size eggplant, diced 1 cup of dry cannellini beans, soaked over night or 1 can of cannellini beans 1/4 lb stew beef [for a meatier stew you can use more stew beef and for a vegetarian version skip it completely] 1 big onion, diced 3 cloves of garlic, minced 3 tomatoes, diced or 1 can of diced tomatoes 1 red bell pepper, finely chopped Shape into 18 meatballs. Place a plate on top, then weight it with a large, heavy can. www.strawberryplum.com/white-bean-dip-with-roasted-garlic-eggplant Full disclosure, this recipe is an update of a blog classic (and one of our all-time favorites). The flavor party starts with smoky roasted eggplant, which is combined with millet for a hint of nutty, fragrant fresh basil, and cannellini beans for a protein boost. Mix eggplant and beans in a large bowl. Let the eggplant drain for 20 minutes to remove as much liquid as possible. Place the eggplant mixture in a 5- to 6-quart slow cooker. Lower the heat and add the onion. Step 2: Scrape flesh from eggplant; discard skin. Arrange on baking sheet. Add the 1/2 cup chopped tomatoes, beans, stock, tomato paste, thyme, black pepper, and remaining 3/4 teaspoon salt, and stir to combine. Step 3: Stir in bread crumbs, egg, cheese, garlic and salt. Use a pastry cutter or potato masher to easily mash beans and combine with eggplant. laurencariscooks.com/10-minute-creamy-vegan-bean-and-aubergine-casserole Cook for 5–6 minutes, stirring occasionally, until golden. Bake 20 … Cover and cook on LOW until the eggplant is very tender, about 5 hours. Place the eggplant, beans, salt, pepper, parsley, garlic, egg white, cheese, and 2 cups of the breadcrumbs in a food processor, and pulse until mixed. Add the aubergine with the oregano and a pinch of salt. Pull the skin off the eggplant and place in a colander. Turn off the slow cooker, and stir in the parsley and vinegar. Heat the olive oil over a high heat in a large pan.

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