Butter Bean & Pea Purée with Grilled Eggplant & Chimichurri

Ingredients

  • Grilled Eggplant
  • 1 eggplant, sliced into 1 cm discs  
  • Salt  
  • ground black pepper  
  • Neutral oil (for brushing)
  • Butter Bean Purée 
  • 1 × 400 g can butter beans (cannellini or lima beans), drained and rinsed  
  • 1 tablespoon tahini  
  • 1 tablespoon toum (garlic sauce)  
  • Salt and freshly ground black pepper, to taste  
  • 2 tablespoons olive oil  
  • ¼ cup water (or as needed for consistency)
  • Pea Purée
  • ½ cup snow peas (fresh or frozen; if frozen, defrost first)  
  • 1 bunch fresh mint leaves  
  • ¼ cup olive oil  
  • 1 garlic clove  
  • Salt and freshly ground black pepper, to taste
  • Chimichurri
  • 1 bunch flat-leaf parsley, finely chopped  
  • 2 garlic cloves, minced  
  • 1 teaspoon red pepper flakes (optional, adjust to taste)  
  • 1 tablespoon red wine vinegar (or white wine vinegar)  
  • Salt and freshly ground black pepper, to taste  
  • ¼ cup extra-virgin olive oil  
  • ¼ red onion (or purple onion), finely diced

Method: 

  1. Slice the eggplant into 1 cm-thick discs. Heat a barbecue grill or grill pan to medium-high. Lightly brush both sides of each slice with oil. Place on the hot grill and season with salt and pepper. Grill for 3–4 minutes per side, or until golden with clear grill marks and tender. Transfer to a plate and set aside to cool slightly.

2. To make the butter bean purée, place the drained butter beans, tahini, toum, olive oil, water, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, adding a splash more water if needed to reach a spreadable consistency. Taste and adjust seasoning. Transfer to a bowl and set aside.

3. To make the pea purée, in a cleaned blender, combine the snow peas, mint leaves, olive oil, garlic, salt, and pepper. Blend until smooth and vibrant green. Adjust seasoning and consistency with a little extra oil or water if desired. Set aside.

4. For  the chimichurri, finely chop the parsley and red onion. Combine in a small bowl with the minced garlic, red pepper flakes (if using), vinegar, salt, pepper, and extra-virgin olive oil. Stir well and let sit for a few minutes so the flavours meld.

To assemble 

  1. Spoon a generous layer of butter bean purée onto the base of each plate (or a long serving platter for sharing). Arrange the grilled eggplant slices on top. Dollop or swirl the pea purée over the eggplant, then finish with a spoonful of chimichurri. Serve immediately.
  2. This dish works beautifully as a plated individual portion or as a shared platter.