Even though it’s officially Fall and the weather is cooling down here in New York, late summer produce is still around and that means eggplant is at its peak. Eggplant can get a bad reputation for being mushy and greasy which it often is if not cooked correctly. I prefer to buy fairytale eggplant which has a much thinner skin and an overall mild flavor without any hints of bitterness.
This was a clean out the fridge kind of meal that proved to be much more successful than intended. I had some eggplant that was on it’s last days, leeks that had already been chopped and were sitting in a plastic bag, waiting to be used. I sauteed the eggplant along with the leeks and some garlic then warmed up the cannellini beans in the same pan. I tossed everything with feta, lemon juice and olive oil and then topped it off with these breadcrumbs.
10 Fairytale Eggplant, tops removed and cut in half, lengthwise
1 C. Cooked Cannellini Beans
1/4 C. Feta, Crumbled
1 Leek, rinsed and thinly sliced
1 Clove Garlic, thinly sliced
1/2 C. Breadcrumbs
1 Lemon, juiced
Olive Oil, to taste
Salt and Pepper, to taste
1. Sautee leeks and garlic in olive oil. Remove from pan and add eggplant.
2. Place eggplant cut side down until brown and cooked almost all the way through, being careful not to overcook.
3. Add leeks, garlic and cannellini beans back into the pan with the eggplant and cook for another 2 minutes until the beans are heated all the way through.
4. Turn the heat off and toss with feta and breadcrumbs. Season with lemon juice, olive oil, salt and pepper to taste. Top with more breadcrumbs before serving.