Roasted Eggplant with White Bean Cream and Crunchy Gremolata

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Score the flesh of the eggplants in a crosshatch pattern without cutting through the skin. Place them on a baking tray, brush with 2 tablespoons olive oil, and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika.

3. 3

   Roast the eggplants for 30 to 35 minutes at 220 °C / 425 °F, until tender and deeply golden on top.

4. 4

   Meanwhile, make the white bean cream. In a blender or food processor, combine the cooked white beans, 2 garlic cloves, lemon juice, 2 tablespoons olive oil, ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and water. Blend until completely smooth and silky.

5. 5

   Transfer the bean cream to a small saucepan and warm it over medium-low heat for 3 to 4 minutes, stirring, until heated through. Adjust salt if needed.

6. 6

   For the crunchy gremolata, heat 1 tablespoon olive oil in a skillet over medium heat. Add the breadcrumbs and cook for 2 to 3 minutes until golden.

7. 7

   Add the remaining finely chopped garlic clove, capers, lemon zest, and fresh parsley to the skillet. Cook 1 minute more, stirring, until everything is fragrant and crisp.

8. 8

   Spread the warm white bean cream onto each plate. Top each serving with half an eggplant and finish with the crunchy gremolata.

9. 9

   Serve immediately, with extra black pepper on top if desired.