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Baked aubergines with cannellini beans

Baked aubergines with cannellini beans

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal377
fat17g
saturates5g
carbs38g
sugars17g
fibre11g
protein18g
salt1.1g
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Ingredients

  • 2 aubergines , halved lengthways (leave the stem on)
  • 2 tbsp olive oil
  • 1 onion , finely chopped
  • 2 garlic cloves , finely chopped
  • 1 thyme sprig , leaves picked
  • 400g can chopped tomato
  • 400g can cannellini bean , drained and rinsed
  • 25g parmesan (or vegetarian alternative), grated

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.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

A star rating of 4.6 out of 5.15 ratings
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