
Roasted eggplant with cannellini beans, tomatoes, parsley, and lemon.
1 cupCannellini Beans
230 gEggplant
140 gTomatoes
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18 gParsley
1.5 tbspLemon Juice
1 tbspCooking oil
2 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Toss eggplant with cooking oil, salt, and black pepper.
Roast eggplant at 210°C / 410°F until browned.
Combine cannellini beans, tomatoes, parsley, lemon juice, and dressing oil.
Fold warm eggplant into the bean salad.