Tangy Beammus w Spicy Eggplant & Mushroom



Tangy Beammus:
2 cans (400 grams each) white bean, such as cannellini or butter beans
1/2 cup (115 grams) Greek yogurt, the thicker the better
3 clove garlic
1 tbsp tahini paste
1 tbsp lemon juice
1/3 tsp sugar
Salt to season
Spicy Eggplant and Mushroom:
1 heaping cup (90 grams) peeled and finely diced eggplant
1 cup (68 grams) finely diced shitake mushrooms
1/4 cup olive oil + 2 tbsp
3 cloves garlic, finely minced
1 1/2 tsp chili flakes
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper
Salt to taste
2 tbsp chopped fresh mint
Extra virgin olive oil to drizzle
Crusty bread and wedges of lemon to serve


TO MAKE THE TANGY BEAMMUS: Drain the canned beans really really well, then transfer to a food-processor along with Greek yogurt (the THICKEST kind you can find), garlics, tahini paste, lemon juice and sugar. Run for 2 min until smoothly pureed, then season with salt accordingly. Set aside.
TO MAKE THE SPICY EGGPLANT AND MUSHROOM: Peel the eggplant and finely dice into tiny cubes. Same as the mushrooms. Heat 2 tbsp of olive oil in a large skillet over high heat, cook the eggplant and mushrooms for approx 4 min, stirring just a few times (won't brown properly if you stir too much), until evenly browned. Season with salt and freshly ground black pepper and cook for a few more seconds. They should have lost at least 1/2 the volume. Remove from the skillet and set aside. Heat 1/4 cup of olive oil in the same skillet over medium-high heat, then add minced garlic, chili flakes, ground cumin, ground coriander and ground black pepper. Cook for 30 seconds, then add the browned eggplants and mushrooms, and cook for another 30 seconds. Turn off the heat then add 1 tbsp of chopped mint, and re-season with a bit more salt.
Spoon the spicy egglants and mushrooms over the tangy beammus. Sprinkle the remaining chopped mint over the top and drizzle with more extra virgin olive oil. Serve with crusty bread and a squeeze of lemon juice.