Lean Bean Spread with Eggplant Recipe
A great dish for a lean breakfast is a spread of beans with eggplant. For bread, buns, tortillas, loaves or crackers, this spread in lent is ideal, and for a simple meal it is good.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. To prepare the spread, I took white beans. The beans will need to be pre-soaked for 3-5 hours, and then drain the water, rinse well and cook over medium heat for 60 minutes.
  2. Wash and dry the eggplant with a paper towel, cut into two halves, and sprinkle with olive oil. Then sprinkle with salt and ground black pepper to taste. Spread on the foil with the skin down and bake for 20 minutes. Cool the finished eggplant and peel it.
  3. Washed and dried herbs: coriander, parsley and thyme are crushed. Cut the garlic into large slices. Put everything in a deep bowl.
  4. In the same place, add the boiled beans, the flesh of the baked eggplant, toasted walnuts, and olive oil to the bowl. Add salt to taste.
  5. Beat everything with a blender until smooth. At the end of the whipping, add the lemon juice.
  6. The lenten spread is ready, it is very tasty both freshly prepared and the next day.
  7. We serve a lenten spread with rye bread. Bon Appetit!
0 0 votes
Article Rating
       

Related posts:

Eggplant Spread Recipe White Bean Spread Recipe Spicy Chickpea Spread with Vegetables Recipe Lean Bean Salad Recipe The Avocado Spread with Mussels Recipe Creamy Spread of Avocado Recipe Pate-spread of Eggs and Avocado Recipe Sandwiches with Cottage Cheese and Lemon Avocado Spread Recipe The Spread of Avocado Recipe Bean Soup-Puree with Nuts “Lean” Recipe Beet-Vegetable Spread on Snack Toast Recipe Eggplant and String Bean Snack Recipe