Sticky miso aubergine traybake
Use storecupboard ingredients to pack umami flavour into this simple vegetarian dish, which gives aubergines centre stage. It makes a tasty meat-free midweek meal
Green bean & cherry tomato traybake gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 350g cherry tomatoes
- 1 tbsp olive oil
- small handful of thyme sprigsleaves picked
- 1 red onionfinely chopped
- 25g breadcrumbs
- 40g extra mature cheddarfinely grated
- 1 tbsp ricotta
- 400g can white beans(such as butter beans), undrained
- 3 garlic clovessliced
- 200g green beanstrimmed
Nutrition: Per serving
- kcal414
- fat15g
- saturates6g
- carbs42g
- sugars14g
- fibre14ghigh
- protein20g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin or casserole (leave them on the vine if that’s how they come, as this adds flavour). Stir in the oil, thyme and onion, and season. Roast for 15-20 mins until just beginning to burst.
step 2
Meanwhile, combine the breadcrumbs, cheddar and a good grinding of black pepper in a bowl. Tip the ricotta into a second bowl, then the white beans along with the liquid from the can and lightly mash half the beans into the cheese using a fork.
step 3
Remove the tin from the oven, add the garlic, green beans and mashed bean mix, then stir well. Sprinkle over the breadcrumb mixture. Bake for another 15-20 mins, or until the topping is golden, then serve.
