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Jamie Purviance

White Bean Salad with Eggplant and Zucchini

  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Grilling Time

    10 to 12 min.

People
Serves 6 to 8
Prep Time
20 min.
Grilling Time
10 to 12 min.

the Ingredients

20151023095347 Row Sides 20
  • 275 grams grape tomatoes
  • Extra-virgin olive oil
  • Kosher salt
  • 1 globe eggplant, about 450 grams, cut lengthwise into slices about 8 millimetres thick
  • 3 medium zucchini, about 450 grams total, ends trimmed and cut lengthwise into slices about 8 millimetre thick
  • 1 large white onion, cut crosswise into slices about 8 millimetres thick
  • Freshly ground black pepper
  • 1 teaspoon finely chopped fresh thyme, divided
  • 2½ tablespoons white wine vinegar
  • 2 tablespoons chopped fresh basil, divided
  • 1 teaspoon minced garlic
  • 3 cans (each 435 grams) of white beans, rinsed and drained

Special Equipment

  • perforated grill pan

Instructions

  • 01 In a medium bowl mix the tomatoes with ½ teaspoon of oil and a pinch of salt. Brush the eggplant, zucchini and onion slices on both sides with oil and season evenly with salt, pepper and ½ teaspoon of thyme.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C) and preheat a perforated grill pan for 10 minutes.
  • 03 Brush the cooking grates clean. Grill the eggplant, zucchini and onion slices on the cooking grates over direct medium heat, with the lid closed, until marked and tender, 10 to 12 minutes for the onion and 8 minutes for the eggplant and zucchini, turning once or twice. At the same time, grill the tomatoes on the grill pan until warmed and lightly marked, 3 to 5 minutes. Remove the vegetables from the grill and let rest until cool enough to handle.
  • 04 In a large bowl whisk the vinegar, 1½ tablespoons of the basil, the garlic and the remaining ½ teaspoon of thyme. Slowly whisk in 5 tablespoons of oil. Season with salt and pepper.
  • 05 Chop the eggplant, zucchini and onion into 8 millimetre dice. Place in the large bowl with the dressing and add the beans. Gently fold in the tomatoes and garnish the salad with the remaining basil. Serve warm or at room temperature.
Ingredients
Instructions