Mediterranean Lemon White Bean Tray Bake with Roasted Eggplant, Cherry Tomatoes, and Feta Pistachio Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan or baking tray with parchment paper.

2. 2

   In a large bowl, toss the eggplant, cherry tomatoes, red onion, and 2 sliced garlic cloves with 3 tbsp olive oil, dried oregano, red pepper flakes, 3/4 tsp salt, and black pepper.

3. 3

   Spread the vegetables on the tray in a single layer. Roast for 20 minutes at 220 °C / 425 °F, stirring halfway through, until the eggplant is golden and the tomatoes begin to burst.

4. 4

   Meanwhile, in another bowl combine the white beans with 1 tbsp olive oil, lemon zest, 2 tbsp lemon juice, 2 grated or finely chopped garlic cloves, honey, and 2 tbsp chopped parsley.

5. 5

   In a small bowl, mix the crumbled feta, pistachios, thyme leaves, and 1 tbsp olive oil to make a rustic crumble.

6. 6

   Remove the tray from the oven, add the dressed white beans among the roasted vegetables, and toss gently. Scatter the feta pistachio crumble evenly over the top.

7. 7

   Return to the oven for 15 more minutes at 220 °C / 425 °F, until the feta softens slightly, the pistachios smell fragrant, and the beans are heated through.

8. 8

   Remove from the oven and finish with the remaining 1 tbsp lemon juice, the rest of the parsley, and an extra pinch of salt if needed. Serve hot or warm.