Fall Vegetable Jumble Recipe

Time50m

Serves4

Local roasted Asian eggplant served on an herbed white bean purée. Topped with a cherry tomato and local Carmen pepper piperade and fried onions.

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Ingredients

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1
Roast the Eggplant
Preheat the oven to 400°F (200°C). Slice the Asian eggplant in half lengthwise and place it on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for about 20-25 minutes until tender and golden.
2
Prepare the White Bean Purée
In a food processor, combine the white beans, a splash of olive oil, salt, and herbs (such as parsley and thyme) to taste. Blend until smooth and creamy. Adjust seasoning as needed.
3
Make the Piperade
In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the diced Carmen peppers and sauté until softened, about 5-7 minutes. Add halved cherry tomatoes and cook until they burst and release their juices, about 3-4 minutes. Season with salt and pepper.
4
Fry the Onions
Slice the onion thinly. In a separate pan, heat vegetable oil over medium heat. Once hot, add the onions and fry until golden brown and crispy. Remove and drain on paper towels.
5
Assemble the Dish
On a plate, spread a generous layer of the herbed white bean purée. Place the roasted eggplant halves on top, spoon the piperade mixture over the eggplant, and finish with crispy fried onions.