Charred aubergines with white beans & salsa verde
By Esther Clark
Serve these charred aubergines with white beans and salsa verde topping as a veggie option at a barbecue. The aubergines char and blister beautifully
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Prep:20 mins
Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 688
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fat 49g
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saturates 11g
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carbs 32g
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sugars 12g
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fibre 20g
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protein 19g
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salt 1.1g
Ingredients
- 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
Tip
Use the grill insteadIf 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.
Method
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.
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.
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.
