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This easy to make (but complex tasting!) bean dish for a meat-alternative protein source. This recipe incorporates black beans, adzuki beans, cannellini beans, red beans, white kidney beans, pinto beans, turtle beans, mung beans, flageolet beans, garbanzo beans, butter beans, and haricot beans and still tastes great. A simple vegetarian dish, and easily adaptable to be a vegan dish. This recipe serves 4.
INGREDIENTS:
2 cloves elephant garlic, finely crushed
5 oz. canned beans (adzuki, cannellini, red kidney, white kidney, pinto, turtle, black, mung, flageolet, garbanzo, butter and haricot)
3 oz. zucchini, diced
4 oz. cherry tomatoes, halved
2 oz. butter, melted
3 oz. all-purpose flour, sifted
1 oz. regular oats
3 oz. Cheddar cheese, grated
seasoning, according to taste
METHOD:
Preheat oven to 400 F (200 C). Using a bowl, combine garlic, eggplant, zucchini and cherry tomatoes. Season according to taste.
In a separate bowl, combine flour, oats, half the Cheddar cheese and seasoning. Spoon eggplant mixture into an ovenproof dish. Top with the flour mixture and sprinkle on remaining cheese. Bake for 25 minutes until golden. Serve hot with garlic bread and a light salad for a quick family dinner.
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