Charred Aubergines with White Beans and Salsa Verde
Charred aubergines (eggplants) are a delicious and versatile ingredient that can be used in a variety of dishes. When roasted over an open flame, they develop a smoky, slightly bitter flavor that pairs well with a variety of other flavors. In this recipe, charred aubergines are combined with white beans and a vibrant salsa verde to create a satisfying and flavorful vegetarian dish.
Ingredients:
* 2 medium aubergines
* 1 can (15 ounces) white beans, rinsed and drained
* 1/2 cup salsa verde
* 1/4 cup olive oil
* 1/4 cup chopped red onion
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh basil
* Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan over medium-high heat.
2. Cut the aubergines in half lengthwise and score the flesh in a crosshatch pattern.
3. Brush the aubergines with olive oil and season with salt and pepper.
4. Grill the aubergines for 10-15 minutes per side, or until they are charred and tender.
5. Remove the aubergines from the grill and let them cool slightly.
6. In a large bowl, combine the aubergines, white beans, salsa verde, olive oil, red onion, parsley, and basil.
7. Season with salt and pepper to taste and toss to combine.
8. Serve warm or at room temperature.
Tips:
* For a smokier flavor, cook the aubergines over a wood fire.
* You can also roast the aubergines in the oven at 400 degrees Fahrenheit for 30-40 minutes, or until they are tender.
* If you don't have salsa verde on hand, you can make your own by combining 1/2 cup of fresh parsley, 1/2 cup of fresh basil, 1/4 cup of olive oil, 2 tablespoons of capers, and 1 tablespoon of anchovies in a food processor and pureeing until smooth.
* Serve this dish with crusty bread or rice to soak up all the delicious juices.
Variations:
* Add other vegetables to this dish, such as roasted peppers, zucchini, or tomatoes.
* Use different beans, such as chickpeas or kidney beans.
* Top the dish with a dollop of yogurt or sour cream for a creamy touch.