Roasted Aubergine with Creamy Tomato Beans

and Rice

 

Nutritionist Approved Cook with Melissa

Credit: @nourishing.amy 

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Ingredients

 

Aubergine:

• 2 aubergines, cut in half lengthwise and then again to create quarter portions

• 3 tablespoons olive oil,

• 2 tablespoons balsamic vinegar,

• 1 tablespoon maple syrup

• Salt & pepper

• 250g basmati and wild rice, (cook according to manufacturer's instructions.)

 

Beans:

• 1 tablespoon olive oil

• 2 large red onions (Spanish will do) sliced

• 3 -4 garlic cloves - crushed, or finely chopped

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• 2 teaspoons Gochujang paste

• 300g cherry tomatoes (halved)

• 1 tin cannellini beans (drained)

• 2 tablespoons tomato puree

• 2 tablespoons sun dried tomato pesto

• 400ml full-fat coconut milk

• One teaspoon sugar

• Salt and pepper 

• 1 bag baby spinach leaves

 

 

To Serve:

• Coconut yogurt 

• whole grains (rice/couscous)

• bread (naan/pitta/sourdough)

• fresh basil

• toasted pine nuts

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Method

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1. Pre-heat the oven to 180C /350F.
    

2. Cut the aubergines into four sections, lengthwise and arrange in a roasting tin and sprinkle with salt.
    

3. In a small jug, mix the olive oil with the balsamic vinegar and maple syrup and whisk with a small balloon whisk.    Carefully pour this over the aubergine and, if necessary, use a pastry brush.
    

4. Place the roasting dish into the oven and roast the aubergine for about 30 minutes - however, check at intervals and do not allow the aubergine to become charred.
    

5. Measure out the rice, place into salted boiling water and cook according to manufacturer's instructions.
    

6. Meantime, sauté onion & garlic in olive oil for 5 min in a large pan or wok.
    

7. Add herbs, together with tomato purée and sun dried tomato pesto, stir well for 2-3 minutes.
    

8. Add two teaspoons of Gochujang paste, this provides a perfect heat to the dish - add more, if you want it more spicy.
    

9. Stir in tomatoes, and then add the coconut milk.
    

10. Add teaspoon of sugar and adjust seasoning.
     

11. Cover and simmer for about six to eight minutes and then add  spinach and replace the lid and simmer for about three to four minutes until starting to wilt.
     

12. Serve by placing a portion of rice into bowls, top with the bean and spinach mixture.  You can then put a dollop of yogurt on top of this plus some toasted pine nuts and a few torn leaves of fresh basil.
     

13. Finally, place two quarter lengths of the roasted aubergine on either side of the bowl and enjoy.