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Nutrition: per serving

  • kcal377
    low
  • fat17g
  • saturates5g
  • carbs38g
  • sugars17g
  • fibre11g
  • protein18g
  • salt1.1g

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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Comments, questions and tips (14)

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Overall rating

A star rating of 4.7 out of 5.19 ratings

fs77

Added 1/2 tsp oregano, 1/2 tsp sweet paprika flakes, 1/2 tin anchovies and 1 tbsp red wine vinegar. Simmered the bean sauce on low for 30-mins. Baked in the oven for 60-mins at 160, adding the parmesan for the last 10-mins. So, not entirely following the recipe, but the result was delicious!

alexmacphee

A star rating of 5 out of 5.

From such simple ingredients, I'm surprised by how tasty this dish was. I let the onions cook for longer (I like 12-15 minutes) and I let the sauce simmer equally long. I used dried thyme as that's what was to hand. Then I layered the dish like a lasagne. For the topping, I mixed equal amounts of…

Christina1000

A star rating of 5 out of 5.

Really yummy. Had it without the cheese cos can’t eat cheese but still really yummy

keencook146

A star rating of 5 out of 5.

Easy and tasty recipe. I used one aubergine for 2 servings and added half a pack of kale to the tomato/bean mix. I added generous amounts of dried oregano and dried parsley to the tomato/bean mix and used dried parmesan on top. I served it with rice. I used a small baking dish.

veggie0517

Just finished eating this as a main dinner with some garlic bread toast (another GoodFood recipe). I added some smoked paprika to the sauce and, instead of topping with parmesan, I topped it with fresh breadcrumbs and a cashew parmesan cheese to make it dairy-free. It was delicious and will…

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