Charred Eggplant and White Bean Tomato Skillet
Soft white beans and smoky eggplant simmer in a tomato skillet finished with lemon, herbs, and feta.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (167 reviews)
INSPIRED BY
Inspired by rustic Mediterranean vegetable braises and the saucy skillet meals Casey makes with pantry beans. The charred eggplant and lemon-feta finish are an original Tastelicious recipe.
Story
Casey reaches for this skillet when the pantry looks more promising than the calendar. Eggplant brings smoky softness, beans make it hearty, and a little lemon keeps the tomato sauce lively. Toasted bread is not optional because it catches every last spoonful. It is the sort of dinner that makes vegetables feel generous instead of dutiful.
By Casey
Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, thinly sliced
- 1 teaspoon smoked paprika
- 1 can crushed tomatoes, 14 ounces
- 1 can cannellini beans, 15 ounces, rinsed
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 4 slices toasted sourdough bread
Instructions
- Toss the eggplant with 1 tablespoon olive oil and a pinch of salt, then arrange it in a single layer in a large skillet.
- Cook the eggplant over medium-high heat for 8 minutes, turning occasionally, until browned and tender at the edges.
- Push the eggplant aside, add the remaining oil, and cook the onion for 3 minutes until softened.
- Stir in the garlic and smoked paprika, then add the crushed tomatoes and simmer for 5 minutes.
- Fold in the cannellini beans and eggplant, season with salt, and simmer for 5 minutes until hot and saucy.
- Finish with lemon juice, feta, and basil, then spoon the skillet over toasted sourdough.
Chef Tips
- Salt the eggplant lightly and cook it in one layer for the deepest browning.
- Use a wide skillet so the tomato sauce reduces instead of staying watery.
- Add the feta at the table if you want a sharper salty finish.
- The skillet reheats well with a splash of water or broth.
Cook's Notes
- Keep the prep organized before the skillet or oven is hot.
- Taste the finishing sauce before serving and adjust salt or acid.
- Let the finished dish rest briefly so the flavors settle.