BAKED AUBERGINES WITH CANNELLINI BEANS

Baked aubergines with cannellini beans image

A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese

Provided by Good Food team

Categories Dinner

Time 45m

Number Of Ingredients 8

Previous Next

Ingredients

2 aubergines , halved lengthways (leave the stem on)
2 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , finely chopped
1 thyme sprig , leaves picked
400g can chopped tomato
400g can cannellini bean , drained and rinsed
25g parmesan (or vegetarian alternative), grated

Steps:

Heat oven to 220C/200C fan/gas 7. Using the tip of a knife, score the cut side of the aubergines with a criss-cross pattern. Place in a snug roasting dish or tin. Rub with half the oil, season and bake for 30 mins or until tender.
Meanwhile, heat the remaining oil in a frying pan. Add the onion and garlic, and cook for about 8 mins until soft. Add the thyme leaves, tomatoes, beans and half a can of water. Simmer down for about 8 mins until thick, then season.
Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.

Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium