
Roasted eggplant with cannellini beans, arugula, and balsamic.
1 cupCannellini Beans
240 gEggplant
80 gArugula
2 clovesGarlic
2 tbspOlive oil
Roast eggplant with olive oil, garlic, salt, and black pepper at 210°C / 410°F for 22 minutes.
Warm cannellini beans in a pan for 3 minutes.
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1.5 tbspBalsamic vinegar
To tasteSalt
To tasteBlack Pepper
Toss eggplant and beans over arugula with balsamic vinegar.