INGREDIENTS
1
eggplant or 3 japanese eggplants
1 15 ounce can
Cannellini beans
1/3 cup
Flat-leaf parsley, loosely packed fresh
1 clove
Garlic
1
Hothouse cucumber, cut into 1/4-inch thick slices
3 tbsp
Lemon juice, fresh
1
Black pepper, Freshly ground
1
Kosher salt
1
Olive oil