Ingredients:

• 1 large eggplant
• 1 cup cooked white beans (cannellini)
• 3-4 garlic scapes, whole or chopped. 
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• Salt and pepper, to taste
• For the tahini lemon sauce:
  • 3 tablespoons tahini
  • Juice of 1 lemoan
  • 1-2 tablespoons water (to thin as needed)
  • Pinch of salt

Instructions

1. Roast the Eggplant:
   Preheat your oven to 400°F .Prick the eggplant all over with a fork and place on a baking sheet. Roast for about 40-50 minutes until the skin is charred and the inside is very soft.
2. Prepare the Filling:
   While the eggplant is roasting, heat olive oil in a pan over medium heat. Add the chopped or whole garlic scapes and sauté until tender and fragrant, about 3-4 minutes. Stir in the tomato paste and cook for another 1-2 minutes.
3. Combine Beans & Garlic Scape Mixture:
   Add the cooked white beans to the pan. Gently mash some of the beans with the back of a spoon, keeping some whole for texture. Season with salt and pepper, and cook for 3-4 minutes until heated through.
4. Prepare the Eggplant for Stuffing:
   Once the eggplant is cool enough to handle, slice it open lengthwise push the soft flesh into the skin, keeping the skin intact as a “bowl.” Chop the flesh roughly and fold it into the bean mixture for extra creaminess and flavor.
5. Stuff the Eggplant:
   Fill the eggplant shell generously with the bean, garlic scape, and tomato paste mixture.
6. Tahini Lemon Sauce:
   In a small bowl, whisk together tahini, lemon juice, salt, and enough water to make a smooth, pourable sauce.
7. Serve:
   Drizzle the tahini lemon sauce generously over the stuffed eggplant. Optionally garnish with fresh herbs like parsley or cilantro and a sprinkle of sumac or smoked paprika.