Lunch · Mediterranean · 20 min
Levantine White Bean and Eggplant 'Gigantes' Bake with Toasted Za'atar and Feta
- Calories
- 619
- Protein
- 44g
- Carbs
- 65g
- Fat
- 15g
Ingredients
- 45.7 g Beans, white, mature seeds, raw
- 250g Eggplant, raw
- 70g Cheese, feta, whole milk, crumbled
- 150g Tomatoes, grape, raw
- 40g Shallots, raw
- 10g Garlic, raw
- 48.8 g ZA'ATAR SEASONING
Method
- 01Soak white beans overnight, then simmer in water until tender (about 60-90 minutes). Drain.
- 02Preheat oven to 400 deg F (200 deg C).
- 03Toss cubed eggplant with a pinch of salt and roast on a sheet pan until deeply golden and creamy in the center, about 25 minutes.
- 04In a large heavy-bottomed skillet, sweat minced shallots and garlic until translucent and fragrant. Add the grape tomatoes and cook until they burst and release their juices to create a rustic sauce.
- 05Fold the cooked white beans and roasted eggplant into the skillet. Sprinkle generously with Za'atar and simmer for 5 minutes so the flavors bloom and marry.
- 06Transfer to a baking dish, top with the crumbled feta, and bake for 10 minutes until the feta is softened and the edges are bubbling.
- 07Serve hot, garnished with extra fresh Za'atar and a light dusting of sumac for a bright, acidic finish.
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