Grilled Baby Eggplant with an Avocado and Tomato Salsa on a White Bean Purée.

Get your fancy pants on, kids. This dish is a result of growing super smallish Lebanese eggplants in my backyard and remembering that white bean purée kinda tastes like mayo. There is nothing better than home grown vegetables and it does all look rather fancy once these elements are put together.
So how's life been for you? I feel like it's been a while. My computer spazzed and so this here insert of the latest blog update is bought to you by the letters i & phone.

Time: 15 minutes.
Serves: Two.

Ingredients: • 2 baby eggplants.
• A small splash of olive oil.

Slice each eggplant length ways, down the middle so you are left with four pieces of eggplant. Place the oil in a frypan and heat over medium heat. Place the eggplant on the pan and fry until both sides are a little dark- perhaps 4 minutes each. In the meantime...

For the salsa: •Half an avocado, cubed.
•8 cherry tomatoes, quartered.
•Quarter of a cup of parsley.
•One spring onion sprig, sliced.
•One tablespoon of fresh basil.
•Juice of half a lemon.
•Pepper to taste.

Add all of these into a bowl and mix.

And now the White Bean purée:•Two cups of cooked white beans (I used cannellini).
•One clove of garlic, chopped.
•Juice of half a lemon.
•One tablespoon of olive oil.
•Quarter of a cup of water.
•Salt and pepper to taste.

Place all of these ingredients into a blender and blend until smooth.
Add a dollop/half of the purée to the base of a plate.
Top with half of the salsa.
Pop two slices of eggplant on top and drizzle some balsamic reduction over the top (optional, of course).
Have a delicious day. Xx