Savoury Aubergine (Eggplant) With Cannellini Beans

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 200 C or 400 degrees F.
  • First place the potatoes in a roasting pan with two tablespoons olive oil, lemon zest and rosemary.
  • Season, toss well and roast for 30 minutes or until cooked and golden.
  • Next, brush the aubergine with some of the olive oil, then season with salt and pepper and place on a baking tray.
  • Cook for 15-20 minutes until golden.
  • Meanwhile, toss the tomatoes in about one tablespoon of the olive oil, season and set aside.
  • Heat the cannellini beans, in a small pan with three tablespoons of the olive oil, the lemon juice and garlic.
  • Season, then mash or purée in a food processor.
  • Stir in the parsley.
  • Serve the aubergine on a bed of the bean purée with the green beans and potatoes, topped with the tomatoes.
Advertisement