This is one of these dishes that don’t look too appealing but everybody loved it. The kids wanted more! The stupid thing is that the reason it was not too appealing was my fault! I should have used white beans instead of red beans… Once again, I didn’t read the recipe in details… Anyway, great success for a BBQ!

Preparation time: 15 minutes – Cooking time: 10 minutes

Ingredients for 4 servings:

- 2 large eggplants, sliced lengthwise

- 2 cans white beans, washed and drained

- 3 cloves garlic

- 1 lemon juice

- Olive oil

- 1 tablespoon chopped basil

- Salt and pepper

Directions:

- To make the beans dip, combine the beans, garlic, 2 tablespoons olive oil, and lemon juice in a food processor. Process until smooth then transfer to a bowl. Fold in basil. Season with salt and pepper.

- Preheat BBQ.

- Brush the eggplant slices on both sides with olive oil. Barbecue on each side until grilled, about 4 minutes per side.

- Serve with the bean dip.

 Day 149 – Grilled Eggplant