Savoury Aubergine (Eggplant) With Cannellini Beans is a delightful dish that brings together the rich flavors of roasted vegetables with creamy cannellini beans, perfect for any occasion from weeknight dinners to special gatherings like Thanksgiving. With just a few simple ingredients and easy steps, you can create a vegan masterpiece that’s both savory and satisfying. Let’s dive into the recipe!
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 4
Ingredients:
- 400g potatoes
- 2 large aubergines (eggplants)
- 1/2 cup olive oil
- 4 tomatoes
- 1 can cannellini beans
- 1 lemon
- 1/2 garlic bulb
- 1/2 cup fresh parsley
- 1/4 cup fresh rosemary
- 3-5 green beans (for garnish)
- Salt and pepper to taste
Instructions:
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Preheat the oven: Begin by preheating your oven to 200°C (400°F), ensuring it’s nice and hot for roasting later.
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Prepare the potatoes: Wash and chop the potatoes into bite-sized pieces. Place them in a roasting pan along with 2 tablespoons of olive oil, lemon zest, and chopped rosemary. Season with salt and pepper, then toss well to coat the potatoes evenly. Roast in the preheated oven for about 30 minutes or until they are cooked through and golden brown.
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Roast the aubergines: While the potatoes are roasting, prepare the aubergines. Slice them into rounds or lengthwise, depending on your preference. Brush the aubergine slices with olive oil and season with salt and pepper. Place them on a baking tray and roast in the oven for 15-20 minutes, or until they are golden and tender.
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Prepare the tomatoes: In a separate bowl, toss the tomatoes with about 1 tablespoon of olive oil, salt, and pepper. Set them aside to be added to the dish later.
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Prepare the cannellini beans: Heat the canned cannellini beans in a small pan with 3 tablespoons of olive oil, lemon juice, and minced garlic. Season with salt and pepper to taste. Once heated through, you can either mash the beans with a fork or puree them in a food processor until smooth. Stir in the chopped parsley for added flavor.
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Assemble the dish: To serve, place a generous spoonful of the creamy cannellini bean puree on each plate. Arrange the roasted aubergine slices on top of the bean puree, creating a beautiful presentation. Add a serving of roasted potatoes and garnish with the roasted tomatoes and fresh green beans for a pop of color and freshness.
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Serve and enjoy: Your Savoury Aubergine With Cannellini Beans is now ready to be enjoyed! Serve it warm and savor the delicious combination of flavors and textures. Whether you’re enjoying it as a main course for a vegan dinner or as a side dish for a special occasion, this recipe is sure to impress.
This dish not only tastes amazing but is also packed with nutrition, providing a hearty dose of fiber, vitamins, and minerals. It’s a wholesome and satisfying meal that will leave you feeling nourished and satisfied. Try making this recipe for your next gathering or weeknight dinner, and watch as it becomes a favorite among friends and family. 🍆🍅🌿
