Eggplant halves are seared until golden brown and served atop a bed of creamy lemon oregano white bean purée. This vegan and gluten free summer side dish is perfect for eggplant season! Its comes together in about 20 minutes with just 9 ingredients.
There’s something incredibly magical that happens to eggplant when it’s cooked in a hot pan. It creates a delicious golden crust while the interior flesh turns soft and velvety. While seared eggplants are incredibly delicious on their own, they benefit from something tangy and herbal to contrast the umami flavors. In this simple and incredibly delicious summer side dish recipe, seared eggplant are served atop a creamy lemon oregano white bean purée. If you’re an eggplant skeptic, I think this dish just might convert you to an eggplant fan!
Why You Should Try this Seared Eggplant Recipe
- There’s minimal prep work involved! The eggplants are simply halved lengthwise and scored while the ingredients for the white bean purée get tossed in a blender.
- Searing takes the eggplant from bland and spongy to an umami delicacy! It creates a caramelized crust on the outside while the inside becomes velvety soft.
- You only need 9 ingredients and 20 minutes to create an incredibly delicious summer side dish!
- Eggplants are in season here in the Northern Hemisphere thus they will be at the peak of flavor!
What You Need to Make this Recipe
- Asian Eggplants – this long, slender eggplant variety doesn’t require salting to remove bitterness and it will cook up much faster than the larger globe/Italian varieties. You’ll need 4 eggplants for this recipe that are roughly 6-7 inches long.
- Olive Oil – having a thin layer of oil in your pan will help to create that delicious golden crust on the eggplant as it sears.
- Sea Salt – seasons both the eggplants and white bean purée.
- Garlic Powder – flavors the eggplants and complements the lemon and oregano in the white bean purée.
- Cannellini Beans – these creamy beans create the base of the purée. You’ll need 1 can of cooked cannellini beans (about 15 ounces).
- Lemon – both the zest and juice of the lemon will add lovely brightness and tanginess to the purée.
- Fresh Oregano – adds an earthy and herbal element to the purée that pairs really nicely with the lemon.
- Maple Syrup or Honey – adding just a touch of sweetener to the purée helps to balance all of the flavors and keeps it from being too tart from the lemon.
- Water – a couple of tablespoons of water will make the purée extra smooth and creamy!
Tips for Making the Best Seared Eggplant
For this particular recipe, there are a few things that contribute to the absolute best seared eggplant. The first is the eggplant variety! For this recipe I recommend using an Asian eggplant variety as they don’t have any bitterness (in my opinion) and will cook up much faster in the pan. As you can see in the photos, Asian eggplants are typically long and slender. The best bet for finding them is to visit your local Farmers Market or an Asian grocery store.
The second most important factor in achieving the best seared eggplant is to let your skillet fully come to temperature! I know how tempting it can be when you’re hungry to rush things so make sure you give it time! The key to knowing when you’re pan is fully heated to medium is to pour a tiny bit of water in the pan. If the water forms droplets and dances around the pan, it’s ready! If it sizzles or just sits there, it’s not to temperature yet. Once the pan is ready, add your oil. Once the oil starts to shimmer, add your prepared eggplant!
Last, but not least, do not move your eggplant once you place it on your pan. This is the key to getting that beautiful golden brown crust! You’ll set a timer for 5 minutes and let it sear away.
Looking for another way to enjoy Asian eggplants? Try my recipe for soy-glazed eggplant and amaranth greens!
Seared Eggplant with Lemon Oregano White Bean Purée
- Total Time: 22 minutes
- Yield: 4 side servings 1x
- Diet: Vegan
Description
Eggplant halves are seared until golden brown and served atop a bed of creamy lemon oregano white bean purée. This vegan and gluten free summer side dish is perfect for eggplant season! Its comes together in about 20 minutes with just 9 ingredients.
Ingredients
- 4 Asian eggplants, about 6–7 inches long
- Sea salt, to taste
- 1 tsp garlic powder
- 2 tbsp olive oil, plus more if needed
- 1 15–ounce can cooked cannellini beans
- 1 medium lemon
- 1 tbsp roughly chopped fresh oregano leaves
- 1 tsp maple syrup or honey
- 2 tbsp water
Instructions
Set a large skillet over medium heat. While your skillet comes to temperature, trim off and discard the stem of each eggplant. Cut each eggplant in half lengthwise, then carefully score the flesh (the white part) with the tip of your knife to create a crosshatch pattern (see photos in post for reference). Sprinkle a small pinch of salt over each scored eggplant half, followed by 1/8 tsp of the garlic powder. Gently rub it into the flesh with your fingers.
Once your pan comes to temperature, add the olive oil. When the oil is hot, add half of the eggplant halves to the pan cut side down. Once you place the eggplants in the pan, DO NOT MOVE THEM! Set a timer for 5 minutes to allow them to sear. Gently press down on the eggplants a couple of times with a spatula throughout their cooking time. After 5 minutes, gently flip the eggplants over and cook for an additional minute. Remove the eggplants from the pan and proceed with the second half, adding more oil to the pan if needed.
While the eggplants are cooking, you can whip up the purée. Drain and rinse the cannellini beans then add them to a blender along with the zest and juice of your lemon, the oregano, the maple syrup, and the water. Add a good pinch of salt, then blend until very smooth. Taste the purée and add more salt if needed.
To serve, spoon the purée onto a large platter or plate then top with the seared eggplant. You can garnish with oregano leaves and lemon zest if you like! Makes 4 side servings.
Notes
- Asian eggplants are best for this recipe. You can find them at farmers markets during the summer or Asian markets.
- If you don’t have fresh oregano, you can use 1/3 tsp dried (rub it in your hands first to help perk it up).
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: side
I made this with small eggplants from Costco – not Asian, but not huge. IT IS DELICIOUS!! Also, I used a non-stic pan which I think was helpful.
I’m so glad you liked it! And yes, a non-stick pan is definitely helpful with this one.