If you like healthy, easy-to-make, and perfect-for-work types of lunches, you’re in luck!
While in Africa volunteering with Organics4Orphans, I got in the habit of sitting down to a lunch with some kind of spread (such as guacamole, hummus, or mashed chickpea salad), leafy greens and toast, and a satiating vegetable soup.
If someone could keep some dips on hand and make 1 or 2 batches of soup on Sunday, they’d have plenty of options to pack for a healthy school snack or lunch during the week.
That realization is what inspired this recipe.
Eggplant is such a nutritious and wonderful food, but few people know how to prepare it. Those worries can now dissolve, however, as this white bean and eggplant spread is the best. It’s super delicious, can be made within 20 – 25 minutes, and stores VERY well.
Serve it with some crudités, fresh vegetables, or gluten-free bread (or tortillas!) and you’ll have a healthy snack option you can indulge in when the mood strikes.
Herbed White Bean & Eggplant Spread
- 1-2 Tbsp of Coconut or Olive Oil
- 1 Small Onion
- 3 Cloves of Garlic
- 2 Cups Chopped Eggplant
- 1 Cup Water
- 4 Tbsp Chopped Sun-dried Tomatoes 1/2 tsp Oregano
- 1 1/2 Cups of White Beans, cooked
- 1/2 Cup Basil, chopped
- Salt & Pepper, to taste
- 1 tsp Raw Honey or Coconut Nectar
- 1/2 tsp Apple Cider Vinegar
- Cayenne (optional)
- Heat the oil in a large pan over medium-high heat and cook the onion and garlic for 5 minutes
- Add the eggplant, water, sun-dried tomatoes and oregano and cook until the eggplant is translucent and soft (about 20 minutes).
- Combine the eggplant mixture with the beans and basil in a blender until smooth. Add raw honey (or coconut nectar), apple cider vinegar, and salt and pepper to taste.
- Serve with pita bread, flax crackers, or fresh vegetables (cucumber, celery, carrot).
This is one of the recipes that will be featured in my NEW cookbook – soon to be released!
If you like it, please share this recipe and comment your thoughts below!