by Caleb McBee, Skin & Bones Bistro
Serves 4-6
Ingredients
2 eggplant
1 1/2 cup white or pinto beans
1 clove garlic
lemon juice
small handful of rough chopped mixed herbs
olive oil
salt & pepper
splash of white wine
hot paprika
Directions
1. Slice eggplant thin, lay in a ceramic dish and salt liberally for an hour, until a lot of the water has come out.
2. Add garlic to blender or food processor and pulse until chopped. Add beans & herbs, and puree with olive oil and lemon juice. Add in salt & pepper to taste until you have a thick paste, similar to the consistency of refried beans.
3. Drain eggplant and press out remaining liquid. Fill the eggplant slices with a couple spoonfuls of bean paste, roll into little cigars, and dress the outsides with olive oil.
4. Fill a baking dish and roast. Or, carefully saute until tender. Eat with rice or as is with a sweet pepper rouille.
Sweet Pepper Rouille
Ingredients
1/2 cup roasted red peppers
bread crumbs or roasted nuts
olive oil
garlic
2 tsp lemon juice
1/4 teaspoon cayenne or hot paprika
salt & pepper
1/2 cup aioli
Directions
Puree all ingredients together adding the aioli at the end. Simple!
http://www.skinandbonesbistro.com/
