Baked aubergines with cannellini beans

Baked aubergines with cannellini beans

  • Rating: 5 out of 5.11 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.11 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content