I recreated a paleo refried beans recipe using eggplant instead of pinto beans. Most recipes call for zucchini, but zucchini and I don’t get along. Plus I had an eggplant in my fridge.
Melt the coconut oil over medium-high heat. Add the onion and stir for about a minute. Add the tomato. Once softened, add the cubed eggplant.
It will take a while to cook the eggplant and it may start to become dry because eggplant absorbs the liquid. So add the bone broth.When it's cooked, add the garlic, jalapeño, and spices.Puree.