Home
Recipes
Charred aubergines with white beans & salsa verde

Charred aubergines with white beans & salsa verde served on a plate

Charred aubergines with white beans & salsa verde

Name: Charred aubergines with white beans & salsa verde
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp olive oil plus extra for rubbing and drizzling; 1 onion finely chopped; 2 garlic cloves crushed; ½ tsp chilli flakes; 2 x 400g cans cannellini beans drained and rinsed; 2 thyme sprigs; 200ml vegetable stock; 3 tbsp crème fraîche or vegan alternative, if needed; lemon zested, plus wedges to serve; 4 medium aubergines; 50g flaked almonds toasted; small bunch of parsley roughly chopped; 40g skinless hazelnuts; ½ small bunch of garlic clove; 1 tbsp capers drained; 1 tbsp red wine vinegar; 7 tbsp olive oil

Esther Clark

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.7 out of 5.3 ratingsRate

loading...

Serve these charred aubergines with white beans and salsa verde topping as a veggie option at a barbecue. The aubergines char and blister beautifully

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beetroot burger

A star rating of 4 out of 5.15 ratings

Molten cheese-stuffed burgers

A star rating of 4.8 out of 5.25 ratings

Barbecued plantains

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra for rubbing and drizzling
1 onion

finely chopped
2 garlic cloves

crushed
½ tsp chilli flakes
2 x 400g cans cannellini beans

drained and rinsed
2 thyme sprigs
200ml vegetable stock
3 tbsp crème fraîche

or vegan alternative, if needed
lemon

zested, plus wedges to serve
4 medium aubergines
50g flaked almonds

toasted

For the salsa verde

small bunch of parsley

roughly chopped
40g skinless hazelnuts
½ small bunch of garlic clove
1 tbsp capers

drained
1 tbsp red wine vinegar
7 tbsp olive oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal688
fat49g
saturates11g
carbs32g
sugars12g
fibre20g
protein19g
salt1.1g

Method

step 1

Heat the oil in a frying pan set over a low heat and fry the onion with a pinch of salt for 10 mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock, bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the crème fraîche and lemon zest. Season to taste.
step 2

To make the salsa verde, put the parsley, hazelnuts, garlic, capers, vinegar and oil in a pestle and mortar and crush everything together – this will take about 5 mins. Alternatively, blitz in a food processor until combined but not smooth. Transfer to a bowl and season to taste.
step 3

Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, or until charred and soft. Alternatively, cook under a grill (see tip, below). Top the cooked aubergines with the bean ragu and salsa verde, then scatter over the toasted almonds and serve with the lemon wedges on the side.

RECIPE TIPS

USE THE GRILL INSTEAD

If you don’t have a barbecue, heat the grill to high. Put the aubergines, cut-side up, on a foil-lined tray, drizzle with a little oil, and grill for 15-20 mins, or until blackened and softened.

Recipe from Good Food magazine, June 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now