Smoky Eggplant Toasts with Broad Bean & Green Bean Salad

Serves 4

4 small eggplants (around 200g each)

200g flat beans, trimmed

1kg broad beans, podded

1 cup each mint and curly parsley, finely

chopped

4 spring onions, thinly sliced

100g baby green beans, trimmed

¼ cup lemon juice

2 tbsp extra virgin olive oil

4 vegan Turkish breads, charred

1 tsp sesame oil

2 tsp toasted mixed sesame seeds

Preheat chargrill or barbecue over high heat. Add the eggplant and cook, turning for 15 minutes, or until charred and very soft. Place in a bowl loosely covered; cool for 5 minutes. Peel the charred skin away, discard carefully and set aside. Cook the flat beans on the grill and cook, turning for 2-3 minutes each side, or until charred and tender. Set aside. Cook the broad beans in boiling water for 2 minutes, drain, refresh and remove the outer skin. Place in a bowl, add mint, parsley and onions.

Thinly slice the beans and add to the salad. Add lemon juice and oil, season and toss to combine. Place the breads on the chargrill and cook for 1 minute each side, or until lightly charred. Place an eggplant on top of each Turkish bread and lightly mash with a fork. Top with beans, salad, drizzle with sesame oil and sesame seeds to serve.