Baked Aubergines With Cannellini Beans Recipes

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• First place the potatoes in a roasting pan with two tablespoons olive oil, lemon zest and rosemary.
• Season, toss well and roast for 30 minutes or until cooked and golden.
• Next, brush the aubergine with some of the olive oil, then season with salt and pepper and place on a baking tray.
• Cook for 15-20 minutes until golden.
• Meanwhile, toss the tomatoes in about one tablespoon of the olive oil, season and set aside.
• Heat the cannellini beans, in a small pan with three tablespoons of the olive oil, the lemon juice and garlic.
• Season, then mash or purée in a food processor.
• Stir in the parsley.
• Serve the aubergine on a bed of the bean purée with the green beans and potatoes, topped with the tomatoes.

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.

Steps:

• Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don't fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.
• Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.
• Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.
• Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.