Grilled Eggplant & Pepper Plate with Whipped Beans

Ingredients

• 1/4 (150 g) eggplant
• 3/4 cup (112 g) bell pepper
• 3/4 cup (140 g) cannellini beans, rinsed
• 3/4 cup (190 g) plain Greek yogurt, 2%
• 1 garlic clove
• 3 1/2 tsp (18 ml) lemon juice
• 1 tsp (5 ml) extra-virgin olive oil
• 1 2/3 tbsp (16 g) feta, crumbled
• 2 tbsp (8 g) parsley and mint
• 1/4 tsp (1 g) chili flakes

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Method

1. Cut the eggplant into rounds a finger thick and the pepper into wide strips. Grill them dry on a ridged pan over medium-high heat, 4 to 5 minutes a side, until soft with golden stripes. Dry: oiled first, eggplant soaks up every drop.
2. Blend the rinsed beans with the yogurt, garlic, lemon juice until whipped and pale — a full minute, not thirty seconds. Add cold water a spoonful at a time only if it will not turn.
3. Spread the whipped beans across a plate, lay the grilled vegetables over them, and finish with the oil, feta, herbs and chili.