The ultimate makeover: Tiramisu
Angela Nilsen lightens a classic high-fat Italian dessert without compromising on the rich indulgence factor
Baked aubergines with cannellini beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 aubergineshalved lengthways (leave the stem on)
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 1 thyme sprigleaves picked
- 400g can chopped tomato
- 400g can cannellini beandrained and rinsed
- 25g parmesan(or vegetarian alternative), grated
Nutrition: per serving
- kcal377low
- 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.
