Baked aubergines with cannellini beans

Baked aubergines with cannellini beans

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(6 ratings)

Prep: 5 mins Cook: 40 mins

Easy

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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Ingredients

  • 2 aubergines, halved lengthways (leave the stem on)
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves, 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

    Parmesan

    parm-ee-zan

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

Method

  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, questions and tips

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studentcook146
10th Jul, 2017
5.05
Easy and tasty recipe. I used one aubergine for 2 servings and added half a pack of kale to the tomato/bean mix. I added generous amounts of dried oregano and dried parsley to the tomato/bean mix and used dried parmesan on top. I served it with rice. I used a small baking dish.
veggie0517
20th Jul, 2016
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
20th Jan, 2016
3.8
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
6th Jun, 2014
Served 4 as a side dish with lamb chops. delicious
Sarja83
20th Jan, 2014
5.05
Make this all the time, so easy and absolutely delicious
peterandjane96
25th Sep, 2013
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
23rd Aug, 2013
5.05
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
13th Aug, 2013
5.05
Great dish, so easy, tasty and healthy. Will definitely cook again
sharppayne15
29th Jul, 2013
Really easy and yummy - tasty and filling whilst trying to follow a low cal diet
izybuzyfingers
29th Jul, 2013
I did this recipy for my family whom are not vergitarian and they loved it and it was soooo easy.

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