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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, July 2013

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A star rating of 4.7 out of 5.17 ratings
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