Whipped Eggplant with Butter Beans and Herby Roasted Maitake

January 7, 2022

I have known Rachael Klein since she was seven years old and I have watched her blossom into a vegan game changer. This dish showcases veggies at their yummiest.

Makes 2-3 servings

Whipped eggplant:

Ingredient List:

  • 1 eggplant, peeled
  • 1 small red onion
  • 8 garlic cloves
  • 1 medium tomato, 
  • Extra virgin olive oil
  • Sea salt 
  • Cracked black pepper
  • 1/4 cup tahini
  • 1/2 teaspoon oregano
  • Brown rice syrup

Step By Step Instructions: 

Combine all ingredients, except tahini in a pot until very soft. Add tahini at the end of cooking. Transfer to blender. Puree until smooth and creamy


Butter Beans:

Ingredient List:

  • 2 cups cooked or canned butter beans
  • 3-4 stems fresh flatleaf parsley, coarsely chopped
  • Squeeze fresh lemon juice
  • Brown rice syrup
  • 2-3 sprigs fresh thyme, leaves removed from stems
  • ¼ cup extra virgin olive oil
  • Sea salt
  • 2-3 teaspoons fresh chopped chives

Step By Step Instructions: 

Place the cooked butter beans in a mixing bowl and toss gently with remaining ingredients, adjusting seasoning to your taste.


Maitake:

Ingredient List:

  • 3-4 palm sized maitake slices
  • 2-3 tablespoons avocado oil 
  • ½ teaspoon each cumin, thyme, sea salt
  • 2 cloves of minced garlic
  • Generous pinch crushed red pepper flakes

Step By Step Instructions: 

Preheat oven to 375oF. Mix together oil, herbs, salt and garlic. Arrange on a baking sheet and roast for 9-11 min.
Plate with whipped eggplant as base, mound beans on top, maitake on top of the beans.