Savoury Aubergine (eggplant) With Cannellini Beans

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 400 g potatoes, diced
• 2 aubergines, thickly sliced
• 1/2 cup olive oil
• 4 ripe tomatoes, deseeded and chopped
• 1 (410 g) can cannellini beans, rinsed and drained
• 1/2 lemon, zested and juiced
• 1/2 head garlic, roasted until soft
• 1/4 cup fresh parsley, chopped
• 3 -5 sprigs fresh rosemary, chopped
• 100 g fine green beans, trimmed and cooked
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 200 c or 400 degrees f.
• 2 first place the potatoes in a roasting pan with two tablespoons olive oil, lemon zest and rosemary.
• 3 season, toss well and roast for 30 minutes or until cooked and golden.
• 4 next, brush the aubergine with some of the olive oil, then season with salt and pepper and place on a baking tray.
• 5 cook for 15-20 minutes until golden.
• 6 meanwhile, toss the tomatoes in about one tablespoon of the olive oil, season and set aside.
• 7 heat the cannellini beans, in a small pan with three tablespoons of the olive oil, the lemon juice and garlic.
• 8 season, then mash or purée in a food processor.
• 9 stir in the parsley.
• 10 serve the aubergine on a bed of the bean purée with the green beans and potatoes, topped with the tomatoes.