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.