'Charred flat beans have a great texture and marry well with the soft smokiness of a
slow-cooked eggplant.' Says Fern Green in her book Lunch Well.
Ingredients
1¾ ounces (50 g) flat beans/runner or string beans, each cut into 3 pieces
2 tablespoons extra-virgin olive oil
1 scallion, cut into 3 pieces
¼ cup (30 g) edamame beans
Juice of ½ lemon
1 flatbread or pita
⅓ pound (150 g) roasted eggplant, skin removed
1 teaspoon sesame oil
1 tablespoon finely
chopped mint and/or parsley or pinch of dried
Pinch of sesame seeds
Salt and black pepper
Method
Season the flat beans with 1 tablespoon of the olive oil and salt. In a griddle pan or skillet, cook the beans for 2 to 3 minutes on each side, until charred and cooked through. Add the scallion for the last 3 minutes.
Cook the edamame beans in a pan of boiling water for 2 minutes, then drain. Add to a bowl with the lemon juice and remaining olive oil. Add the warm beans and scallion and season. Griddle or toast the bread and spread the eggplant over. Drizzle with sesame oil and top with the beans, herbs, and sesame seeds.
Tip
Add fine green beans or frozen peas to increase the fiber.