Hi Black Rock Residents,
A lot of you inquired about the recipe for today's Eggplant-Cranberry Beans "Hummus" so here it goes:
Eggplant-Cranberry Bean "Hummus"
Makes 1 quart, but can easily be halved
1 small Eggplant, peeled and diced
2 pounds of Cranberry beans, shelled
2-3 cloves Garlic, more if desired
Extra Virgin Olive oil
Salt and pepper, to taste
Parsley, chopped, garnish
Lemon zest, garnish
1. In a pot add cranberry beans and cover with at least 2 inches of water. Bring beans to a boil, then simmer for about 20 minutes. Drain and allow to cool.
2. Meanwhile in a sauté pan over medium-high heat add olive oil. Add eggplant and sauté until softened, approx 15-20 minutes. Add salt and pepper to taste. You can also roast the eggplant. Allow to cool.
3. In a food processor add cranberry beans, eggplant, garlic. Drizzle in olive oil until you obtain consistency desired. Adjust seasoning. Garnish with parsley and lemon zest. Enjoy!