These Roasted Eggplant 'Toasts' with White Bean Sauce are tender, full of flavor and take less than 30 minutes to prepare. There's a delicious and super creamy (dairy-free, of course) white bean sauce that hits the spot! You'll want to pour this sauce on all your veggies.
- 1 large eggplant
- 1 Tbsp. extra-virgin olive oil extra-virgin
- sea salt to taste
- pepper to taste
- 2 cups mixed salad greens
- 1/2 can white cannellini beans drained
- 1 tsp. orange zest
- 1 Tbsp. hemp seeds
- 1 small white onion diced
- 1 clove garlic minced
- 1 tsp. extra-virgin olive oil extra-virgin
- 1/2 can white cannellini beans drained
- 1/2 cup vegetable broth plus more if needed for a thinner sauce
- sea salt to taste
- pepper to taste
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Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
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Slice the eggplant into 1/2 inch slices lengthwise using a sharp knife. Lay the slices on the prepared baking sheet and spray or brush the top side with olive oil. Then, sprinkle with sea salt and pepper and roast for 15 minutes or until the eggplant are golden brown and tender.
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Meanwhile, make the White Bean Sauce (recipe below.)
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Remove the eggplant from the oven and set aside for 5 minutes. Then, top with the arugula, mixed leafy greens and white beans. Pour the White Bean Sauce over each piece of eggplant and garnish with hemp seeds and orange zest. Sprinkle with sea salt and pepper and serve warm.
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In a large skillet over medium heat, saute the onion in the olive oil for 5 minutes or until the onion sweats and is golden brown. Add the garlic, cook for another 2 minutes, stirring often. Add the white beans and cook for 1 more minute.
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Transfer the white bean mixture to a mini food processor and add the remaining ingredients and puree until smooth.