Description
A quick vegetarian weeknight dinner. Roasted eggplant and white beans spiced with zaatar and topped with a super easy tahini sauce, all wrapped up in butter lettuce cups!
Ingredients
Scale
- 1 large eggplant, diced
- 1 small onion or shallot, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 teaspoons zaatar
- 1 15oz can white beans, drained and rinsed
- Butter lettuce
Lemon garlic tahini
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons warm water
- 1 garlic clove
Instructions
- Preheat oven to 450.
- Toss 1 large diced eggplant and 1 small, thinly sliced onion/shallot with 2 tablespoons olive oil, 1 teaspoon salt and 2 1/2 teaspoons zaatar until everything is well coated and combined.
- Arrange everything in a single layer on a baking sheet. Roast for 20 minutes.
- Take pan out of oven, add 1 15oz can of drained and rinsed beans to pan and toss everything together. Sometimes I like to add a little more olive oil and zaatar at this point. Roast for an additional 10 minutes, until eggplant is soft and caramelized and beans start to turn a very light brown.
- While eggplant and beans roast, make lemon-tahini sauce: whisk together 2 tablespoons each of tahini, lemon juice, water and olive oil until smooth. Grate in 1 garlic clove and season with salt to taste.
- Serve eggplant in beans in lettuce cups, drizzled with tahini sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes