Name: Charred aubergines with white beans & salsa verde
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Charred aubergines with white beans & salsa verde

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Charred aubergines with white beans & salsa verde

1. 2 tbsp olive oil , plus extra for rubbing and drizzling -

2. 1 onion , finely chopped -

3. 2 garlic cloves , crushed -

4. ½ tsp chilli flakes -

5. 2 x 400g cans cannellini beans , drained and rinsed -

6. 2 thyme sprigs -

7. 200ml vegetable stock -

8. 3 tbsp crème fraîche or vegan alternative, if needed -

9. lemon , zested, plus wedges to serve -

10. 4 medium aubergines -

11. 50g flaked almonds , toasted -

12. small bunch of parsley , roughly chopped -

13. 40g skinless hazelnuts -

14. ½ small bunch of garlic clove -

15. 1 tbsp capers , drained -

16. 1 tbsp red wine vinegar -

17. 7 tbsp olive oil -

How to cook deliciously - Charred aubergines with white beans & salsa verde

1. Stage

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. Stage

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. Stage

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.