Charred aubergines with white beans & salsa verde
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
- 2 tbsp olive oilplus extra for rubbing and drizzling
- 1 onionfinely chopped
- 2 garlic clovescrushed
- ½ tsp chilli flakes
- 2 x 400g cans cannellini beansdrained and rinsed
- 2 thyme sprigs
- 200ml vegetable stock
- 3 tbsp crème fraîcheor vegan alternative, if needed
- lemonzested, plus wedges to serve
- 4 medium aubergines
- 50g flaked almondstoasted
For the salsa verde
- small bunch of parsleyroughly chopped
- 40g skinless hazelnuts
- ½ small bunch of garlic clove
- 1 tbsp capersdrained
- 1 tbsp red wine vinegar
- 7 tbsp olive oil
- kcal688
- fat49g
- saturates11g
- carbs32g
- sugars12g
- fibre20g
- protein19g
- salt1.1g
Method
step 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.
step 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.
step 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.