Chili Sauteed Eggplant with Beans, Parsley and Lemon
May 14, 2008 | Filed Under Foods I Never Liked Before Until I Started to Cook, Salad
After some dental surgery the other day, I am finally able to eat something other than "soft" food. I still have to be careful about what I put into my mouth and decided to make Ilva’s Chili Sauteed Eggplant with Beans, Parsley and Lemon. Actually, I didn’t have any chili peppers and used crushed red pepper. It worked. I not only liked the taste of the food but the texture as well — the sauteed eggplant, the soft cannelini beans, and the fresh parsley.
In many of my older posts, I’ve mentioned several foods that I never liked until I started cooking. Eggplant is one of those foods. Now, I love it and enjoy all the recipes containing it. Ilva’s recipe was no different. As with many of her recipes, this was NOT time-consuming to make. Yes! Thanks, Ilva!
Paz
Chili Sauteed Eggplant with Beans, Parsley and Lemon
Eggplant
Fresh chili pepper
Garlic
Cannelini or Borlotti beans, cooked
Parsley, chopped
Lemon Juice
Salt
Extra virgin olive oil
Clean and dice the eggplant.
Chop the chili pepper and the garlic, heat them up in olive oil and add the diced eggplant. Salt it.
Saute unitl the eggplant is golden, then take it out of the pan and let it drop of excess fat on kitchen towel paper.
Put the beans in a bowl, add plent of parsley and squeeze a good squeeze of lemon juice over it all.
Add the eggplant, mix well and serve.
Comments
18 Responses to “Chili Sauteed Eggplant with Beans, Parsley and Lemon”
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beans, parsley, lemon, garlic and olive oil is always a major fave in my house. i love the eggplant addition. i’d not have thought of that one on my own. i may have to go soak some beans…
Oh, poor Paz — I am having some dental work next week, so I know what you’re going through. I’ll keep this recipe handy — looks like it’s delicious, and easy to eat without chewing!
Dental work is not fun, so you should pamper yourself more than usual. This dish sounds perfect for pampering.
You make eggplant and beans llokso tasty. Love this.
Agreed. This is really excellent.
Hi Claudia: Welcome! I used canned beans, so I didn’t have to worry about soaking beans. Too much time for me.
Hi Lydia: Well, you still have to chew, but it is not as bad as other foods. Up until then, I’d only been able to eat yogurt. So, this was a nice change. Good luck with the dentist.
Hi Simona: This dish was a treat for me after only being able to eat yogurt for a couple of days.
Hi Courtney: Welcome! It was tasty, indeed!
Hi Tanna: Yes! xxoo
Best to all,
Paz
hope everything is better now, this does sound better than “soft” foods.
Paz – I felt the SAME way about eggplant as a kid. And like you, I’ve grown to love them as an adult, too. Hope you continue to make a speedy recovery from your surgery.
YUM! Love beans. Love eggplant. Love this recipe.
Yummy! It is a perfect summer dish! Cannelini Beans are also a light and tasty.
I can’t think of much worse than dental surgery – I’d much rather have my computer issues!! Hope you are feeling much better.
The recipe is perfect timing for me – my daughter arrives tomorrow to visit and this is something she will love (me too)! And I just found a place today that carries Cannelini Beans – couldn’t find them last week when I was looking.
You had me at the title.
I remember dental surgery (wisdom teeth removal)…not fun. Hope you feel better soon.
j
Hi Paz, hope you’re feeling better now. Eggplant and beans are a favoured combination in South India too. Of course, they’re spicier!
The verdict: delicious! definitely a keeper
I made a few changes – added some leftover sauteed zucchini, and tossed in some chopped tomatoes at the end for color, but they tasted great too. I used fresh jalapeno chili, but also added the red chili flakes at the end. Made a huge batch, but have no leftovers for lunch, we ate the whole thing 
Hi Kat: Feeling much better. Thanks!
Hi Ed: You know exactly how I feel about eggplants.
And thanks for your well wishes.
Hi Christine: Yum, is right!
Hi Joy: Yes!
Hi Terry: I’m so glad the recipe worked out for you and that you were able to add your own finishing touches to it. Sounds extra delicious! Thanks for letting me know.
Hi Jasmine:
Wisdom teeth? Ouch! Thankfully, I’m feeling much better. I have a follow up visit with the dentist on Monday. *sigh*
Hi Sra: Oh, I can imagine the South Indian version tastes delicious! Perhaps you’ll make it and post on your blog for us?
Thanks, everyone, for stopping by. I’m always happy to read your comments.
Best,
Paz
[...] mentioned in a previous post that I never used to like eggplants — till I started cooking. Well, you can add [...]
This was delightful. I made it with Japanese eggplant and served it alongside some broiled scallops. A perfect summer dinner.
Hi Lady Amalthea: I’m so glad this recipe worked for you. I love how you adapted it with the Japanese eggplant and broiled scallops. Really sounds delicious. Thanks for letting us know.
Paz