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Baba Ganoush Toasts with Green Bean Salad

'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.