4 Servings 10 min Cook
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
1 1/2 Cup White Beans
1 1/2 Cup Chickpeas
1 Tsp Chili Powder
1 1/2 Tsp Paprika
1 Tbsp Tomato Paste
2 Can Tomatoes
1 Tbsp Sesame Butter
1 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
Chop the eggplant into cubes about 1/4 inch in diameter.
Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown.
Add the beans and the spices and mix so everything is evenly coated.
Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minutes until everything is completely heated through.
Taste and season with salt and pepper.
Serve with rice or baked potatoes and top with some freshly chopped parsley.
