Saturday, September 6, 2014

Black Rock Farmer's Market Demo Recipe: Eggplant-Cranberry Bean "Hummus"

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!

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