Member recipe
Member recipes are not tested in the GoodFood kitchen.

Pesto Aubergine with italian beans and veg

By keencook146 (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
light summer dinner


  • 150g carrot
  • aubergine
  • red onion
  • 200g passata
  • 240g cannelini beans (or any other tinned beans)
  • 2 tbsp balsamic vinegar
  • 1 tbsp tomato pesto
  • 2 tsp oregano


  • STEP 1
    Preheat the oven to 200C.Finely dice the onion and carrot. To make the aubergine lasagne layers, thinly slice the aubergine lengthways (at least 6 slices).
  • STEP 2
    Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the onion for 3 mins, then add the carrot for 5 mins.
  • STEP 3
    Meanwhile, place the aubergine slices on a baking tray and drizzle with 1 tbsp oil. Place in the oven for 10-15 mins, turning halfway through.
  • STEP 4
    Drain the beans and add to the pan with the onion and carrot. Add the passata, dried herbs and 1/3 of the balsamic vinegar. Season and simmer for 10 mins.
  • STEP 5
    Spread a light layer of tomato pesto on each piece of aubergine before serving.
  • 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

Sponsored content