Charred Eggplant with Creamy Lime Bean Puree

1. Prep and Score the Eggplant

1. Trim the stem ends off the eggplants and cut them in half lengthwise.
2. Use the tip of a paring knife to deeply score the cut flesh in a diamond cross-hatch pattern, cutting close to the skin without piercing through it.
3. Rub the cut surfaces with a pinch of salt and let them sit cut-side up for 10 minutes so moisture beads on top, then blot them dry with a clean kitchen towel.

2. Char the Eggplant

1. Brush the cut surfaces of the eggplants generously with 1 tablespoon of olive oil, and dust them lightly with black pepper.
2. Heat a heavy skillet or cast-iron grill pan over medium-high heat until hot.
3. Place the eggplants cut-side down into the hot pan. Cook undisturbed for 6 to 8 minutes, until the flesh takes on deep, dark char marks.
4. Flip the eggplants skin-side down, turn the heat down to low, cover the pan with a lid, and cook for another 8 to 10 minutes until the flesh collapses completely and turns tender and buttery. Remove from heat.

3. Blend the Lime Bean Puree

1. In a food processor or blender, combine the drained white beans, garlic, cumin, 1/2 teaspoon fine salt, 1 tablespoon of olive oil, and the juice of the lime.
2. Blend until smooth, stopping to scrape down the sides.
3. Pour in the 2 tablespoons of warm water and blend on high for another 30 seconds until the puree turns silky and spoonable. Taste and add another pinch of salt if needed.

4. Assemble and Finish

1. Spoon generous swirls of the warm lime bean puree across the center of wide serving plates.
2. Lay the charred eggplant halves directly on top of the puree, scored flesh facing up.
3. Drizzle the remaining 1 tablespoon of olive oil over the eggplant and beans.
4. Finish by scattering the lime zest and chopped parsley over everything right before serving warm.