Sort ingredients
ilustman
QR Code
Listen
Pdf
Preheat the oven to 400F. Line a baking sheet with parchment paper
Slice the eggplants lengthwise, score the flesh in a diamond pattern, without poking the skin. Brush 1 teaspoon of the oil on each eggplant half and place them cut side down on the parchment paper. Bake for 30 minutes, or until the eggplant is tender
In the meantime, heat 1 tablespoon of the olive oil in a large non stick skillet. Add the fennel, oregano, thyme, garlic powder and salt and cook over medium-high heat for 5 minutes, until it starts to caramelize. Add ½ cup water and continue cooking for another 5 minutes, until the fennel starts to soften
Add the beans, grape tomatoes and balsamic vinegar and cook for an additional 5 minutes
Top the roasted eggplant with the fennel and white bean mixture and serve warm