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Tangy beammus with spicy eggplant and mushroom

Mandy@Ladyandpups
  • minutes
  • Serves

INGREDIENTS

2 cans

each) white bean

1

Bread and wedges of lemon to serve, Crusty

1 1/2 tsp

Chili flakes

1/2 tsp

Coriander, ground

1

heaping cup Eggplant

6 cloves

Garlic

2 tbsp

Mint, fresh

1 cup

Shitake mushrooms

1 tbsp

Lemon juice

1 tbsp

Tahini paste

1/4 tsp

Black pepper, freshly ground

1

Salt

1

Salt to season

1/3 tsp

Sugar

1

olive oil + 2 tbsp

1

Olive oil to drizzle, Extra virgin

1 tsp

Cumin, ground

1/2 cup

Greek yogurt