Roasted Aubergine Creamy Tomato Beans

 

Nutritionist Approved Cook with Melissa

Credit: @nourishing.amy 

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Ingredients

 

Aubergine:

 • 2 eggplants, cubed

 • 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup

 • Salt & pepper

 

Beans:

 • 1 tbsp olive oil, 1 red onion (diced), 3 garlic cloves (crushed)

 • ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp chili flakes

 • 240g cherry tomatoes (halved), 1 tin cannellini beans (drained)

 • 2 tbsp tomato puree, 2 tbsp tomato pesto, 400ml full-fat coconut milk

 • 50g baby spinach, fresh basil leaves

 

To Serve:

Coconut yogurt, whole grains (rice/couscous), bread (naan/pitta/sourdough), fresh basil, pine nuts

 

Method

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1. Roast the Aubergine: Toss with oil, balsamic, maple syrup, salt & pepper. Roast at 180°C/350°F for 30 min, tossing halfway.
    

2. Cook the Beans: Sauté onion & garlic in olive oil for 5 min. Add herbs, cook 1 min. Stir in tomatoes, cover & cook 10 min, mashing slightly.
    

3. Simmer: Add beans, tomato puree, pesto & coconut milk. Simmer 10 min. Stir in spinach & ¾ of the aubergine.
    

4. Serve: Top with yogurt, remaining aubergine, basil & pine nuts. Enjoy with grains or bread.