Jada de Laurentis combines the flavors of Mediterranean cuisine, using white beans to make this famous sauce and baked eggplant. Serve it best with cool crispy slices of cucumber. Nutrition value of one serving: (total 6) Calories 201, total fat 12 g., Saturated fat g., Proteins 6 g., carbohydrates 19 g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 33min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 eggplant (700 gr.) Or 3 Japanese eggplant (peel and cut into 5 cm slices.)
- 1 can (425 ml.) Of white beans (drain and rinse)
- Extra virgin olive oil, plus 1/3 tbsp.
- Coarse salt, plus 1/2 tsp.
- Freshly ground black pepper, plus 1/4 tsp.
- 1/3 Art. fresh parsley leaves (do not ram)
- 3 tbsp. l fresh lemon juice (from 1 lemon)
- 1 clove of garlic
- 1 0.5 cm sliced greenhouse cucumber
Recipes with similar ingredients: white beans, eggplant caviar, lemon juice, garlic, parsley, cucumbers, hummus
Recipe preparation:
- Preheat the oven to 230 ° C and set the grate to middle.Put the eggplant on the covered with parchment paper a baking sheet. Drizzle with olive oil, salt and pepper. Bake for 20-25 minutes. until golden brown. Allow to cool.
- In a bowl of a food processor, mix the cooled pieces of eggplant, beans, parsley, lemon juice, garlic, 1/2 tsp salt and 1/4 tsp pepper. Beat in pulse mode until coarsely chopped ingredients. Without turning off the combine, gradually enter 1/3 tbsp. olive oil and beat until creamy. Salt and pepper to taste.
- Transfer hummus into a deep bowl and serve with slices cucumber. You can put hummus on slices of cucumber and serve, laying out them on a serving platter. We offer a recipe for hummus in slow cooker.
