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Baked aubergines with cannellini beans

A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese

  • Prep: 5 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 377
  • Carbohydrates 38
  • Saturated Fat 5
  • Sugar 17
  • Protein 18
  • Fat 17
  • Fibre 11
  • Salt 1.1

Nutrition per serving

  • Calories 377
  • Carbohydrates 38
  • Saturated Fat 5
  • Sugar 17
  • Protein 18
  • Fat 17
  • Fibre 11
  • Salt 1.1

Ingredients

  • 2 aubergines, halved lengthways (leave the stem on)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 thyme sprig, leaves picked
  • 400g can chopped tomatoes
  • 400g can cannellini beans, drained and rinsed
  • 25g Parmesan (or vegetarian alternative), grated

Method

  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.

  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.

  3. Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.

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