Charred aubergines with white beans & salsa verde

Serve these charred aubergines with white beans and salsa verde topping as a veggie option at a barbecue. The aubergines char and blister beautifully

  • Prep:20 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 688
  • fat 49g
  • saturates 11g
  • carbs 32g
  • sugars 12g
  • fibre 20g
  • protein 19g
  • salt 1.1g


  • 2 tbsp olive oil, plus extra for rubbing and drizzling
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • ½ tsp chilli flakes
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 2 thyme sprigs
  • 200ml vegetable stock
  • 3 tbsp crème fraîche or vegan alternative, if needed
  • lemon, zested, plus wedges to serve
  • 4 medium aubergines
  • 50g flaked almonds, toasted
  • small bunch of parsley, roughly chopped
  • 40g skinless hazelnuts
  • ½ small bunch of garlic clove
  • 1 tbsp capers, drained
  • 1 tbsp red wine vinegar
  • 7 tbsp olive oil


Use the grill instead
If you don’t have a barbecue, heat the grill to high. Put the aubergines, cut-side up, on a foil-lined tray, drizzle with a little oil, and grill for 15-20 mins, or until blackened and softened.


  1. Heat the oil in a frying pan set over a low heat and fry the onion with a pinch of salt for 10 mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock, bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the crème fraîche and lemon zest. Season to taste.

  2. To make the salsa verde, put the parsley, hazelnuts, garlic, capers, vinegar and oil in a pestle and mortar and crush everything together – this will take about 5 mins. Alternatively, blitz in a food processor until combined but not smooth. Transfer to a bowl and season to taste.

  3. Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, or until charred and soft. Alternatively, cook under a grill (see tip, below). Top the cooked aubergines with the bean ragu and salsa verde, then scatter over the toasted almonds and serve with the lemon wedges on the side.

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