Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork.
- 3 Tbs. olive oil
- 2 Tbs. honey
- 1 Tbs. lemon juice
- 2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 3 medium Italian eggplants (21/4 lb.), halved lengthwise
- 1 15-oz. can kidney beans, rinsed and drained
- 1 Tbs. finely chopped shallot
- 1/2 cup raw shelled pistachios
- 1/4 cup packed fresh mint, finely chopped
1 | Preheat oven to 400°F. Whisk oil with honey, lemon juice, coriander, and cumin; season with salt, if desired.
2 | Score each eggplant with 4 X-shaped cuts without fully piercing skin. Transfer to roasting pan or rimmed baking
sheet, then brush cuts with 2 Tbs. honey-spice mixture. Season with salt and pepper, if desired. Roast 45 to 50 minutes, or until tender, brushing once with 1 Tbs. honey-spice mixture halfway through baking.
3 | Meanwhile, combine beans, shallot, and remaining honey-spice mixture in small bowl. Just before serving, add pistachios and mint, and toss to combine.
4 | Place 1/3 cup bean mixture in center of each eggplant.
- Calories: 85
- Carbohydrate Content: 5 g
- Fat Content: 7 g
- Fiber Content: 2 g
- Protein Content: 1 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 8 mg
- Sugar Content: 3 g