Baked aubergines with cannellini beans

Baked aubergines with cannellini beans

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(5 ratings)

Prep: 5 mins Cook: 40 mins


Serves 2
A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal377
  • fat17g
  • saturates5g
  • carbs38g
  • sugars17g
  • fibre11g
  • protein18g
  • salt1.1g
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  • 2 aubergine, halved lengthways (leave the stem on)



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 1 thyme sprig, leaves picked
  • 400g can chopped tomato
  • 400g can cannellini bean, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 25g Parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 220C/200C fan/gas 7. Using the tip of a knife, score the cut side of the aubergines with a criss-cross pattern. Place in a snug roasting dish or tin. Rub with half the oil, season and bake for 30 mins or until tender.

  2. Meanwhile, heat the remaining oil in a frying pan. Add the onion and garlic, and cook for about 8 mins until soft. Add the thyme leaves, tomatoes, beans and half a can of water. Simmer down for about 8 mins until thick, then season.

  3. Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.

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Comments (10)

veggie0517's picture

Just finished eating this as a main dinner with some garlic bread toast (another GoodFood recipe). I added some smoked paprika to the sauce and, instead of topping with parmesan, I topped it with fresh breadcrumbs and a cashew parmesan cheese to make it dairy-free. It was delicious and will certainly be making it again.

rp50's picture

Made this last night and it was delicious, served alongside griddle chicken breasts. I used 3 aubergines to made three portions. I had to use up a jar of Dolmio so put that towards the sauce, adding chopped tomatoes and oregano. I thought the choose on top was unnecessary as melted into nothing so wouldn't use that again.

catie74's picture

Served 4 as a side dish with lamb chops. delicious

Sarja83's picture

Make this all the time, so easy and absolutely delicious

peterandjane96's picture

This was a great healthy meal and very tasty. I added some breadcrumbs, parmesan cheese and basil whizzed up and scattered over the top before baking to give a lovely crunchy texture

erinvermaak's picture

Had this tonight with a salad. It was fantastic! Beans need a tsp of sugar though as tinned tomatoes can be a bit sour.

Sarja83's picture

Great dish, so easy, tasty and healthy. Will definitely cook again

sharppayne15's picture

Really easy and yummy - tasty and filling whilst trying to follow a low cal diet

izybuzyfingers's picture

I did this recipy for my family whom are not vergitarian and they loved it and it was soooo easy.

Denise0086's picture

Looks great, tastes great and easy to do. The nutty aubergine flavour topped with parmesan was really good. Suitable for our next vegetarian guests!

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