Vegan, Vegetarian, Gluten-Free, Dairy-Free
1 medium-large head of broccoli, chopped into florets
1 can chickpeas (BPA free if possible), rinsed & drained
1 can canelini beans (BPA free if possible), rinsed & drained
*OR can use 2 cans chickpeas, or 2 cans cannelini
5 cloves garlic, raw or roasted
2 eggplants, sliced lengthways
3/4 cup mixed raw, unsalted pistachios & almonds
Pre-heat your oven to 180 degrees celsius and line a baking tray with baking paper. Place the eggplant halves face down (flat side down) onto the baking tray and into the oven for 30-40 minutes. Until the eggplant bums (rounded side) are soft to touch). Whilst your eggplant is baking, prepare the mash (as below).
*For the last 10 mins of baking your eggplant, chuck the almonds & pistachios onto the tray, to toast & add extra crunchy deliciousness.
In a saucepnan, heat a small amount of water ready for steaming the broccoli. Place the broccoli florets into a steamer basket and into saucepan to steam or 2-5 mins until lightly steamed/softish. remove from steamer basket & place florets into a blender.
Add the drained chickpeas, canellini beans, tamari and garlic into the blender. Blend all ingredients together until forms a smooth consistency.
Grab a baking dish (like the white one in the photo), use a spatula to scrape the mash into the dish. Slice the eggplant halves into rectangle pieces.
Place all eggplant pieces on top of the mash. If either the eggplant or the mash is not warm enough, place back into the oven for 10 minutes.
Remove from oven and sprinkle with roasted almonds and pistachios.
Serve on top of some poached, grilled or stir fried chicken breast slices.
Pan fry a piece of salmon, with the skin on. Crispy skin is delicious! Add a drizzle of lemon juice and sesame seeds.
Mix baby greens through the mash, such as baby spinach & rocket (to coat your leaves). Have a poached or soft boiled egg on top.
Add a serving of wholegrain carbohydrates e.g. quinoa, buckwheat, brown rice, millet, amaranth.
Toast a piece of spouted bread, e.g. Pure life bakery sprouted bread and spread with broccoli mash & eggplant pieces. Top with a poached egg.