Name: Eggplant with Capers and Parsley
Yield: 4 people
Ingredients: 4 cups eggplant (skin removed, small cubes); 1 tsp sea salt; 1 tbsp coconut oil; 4 cloves garlic (chopped); 2 Leeks (trimmed and sliced thin); 1/2 cup canned black beans (rinsed and drained); 2 tbsp Capers; 1/2 cup fresh parsley (chopped); 1 tbsphttps://lisashanken.com/wp-admin/post-new.php?post_type=recipe# Fresh lemon juice

Eggplant with Capers and Parsley

Servings

4 people

Servings

4 people

Eggplant with Capers and Parsley

Servings

4 people

Servings

4 people

Ingredients

4 cups eggplant skin removed, small cubes
1 tsp sea salt
1 tbsp coconut oil
4 cloves garlic chopped
2 Leeks trimmed and sliced thin
1/2 cup canned black beans rinsed and drained
2 tbsp Capers
1/2 cup fresh parsley chopped
1 tbsphttps://lisashanken.com/wp-admin/post-new.php?post_type=recipe# Fresh lemon juice

Servings: people

Units:

Instructions

Place the eggplant cubes in a colander, and sprinkle salt all over mixing well. Let sit for 5-10 minutes, as water from the eggplant starts to condensate. Wipe down with paper towels.
In a large skillet, heat the coconut oil. Add the garlic and leaks and cook for 2-3 minutes until leeks start to turn translucent.
Add in the eggplant and cook on medium heat, stirring often for about 5-8 minutes until the eggplant softens.
Add in the black beans, capers, and parsley, and cook for 2 more minutes. Squeeze lemon juice on top, mix well, and serve immediately. Goes nicely with brown rice.