Serves 1
Directions
- 1Chop the aubergines into cubes.
- 2Transfer the chopped aubergines to a baking sheet lined with parchment paper.
- 3Drizzle with olive oil, sprinkle with salt, pepper, and oregano.
- 4Bake in the oven.
- 5Sauté chopped red onion and garlic in a frying pan with olive oil.
- 6Add finely chopped tomatoes to the pan.
- 7Stir the tomato mixture.
- 8Season the tomato mixture with salt and pepper.
- 9Add cooked lentils and roasted aubergines to the pan.
- 10Stir to combine all ingredients in the ragu.
- 11In a saucepan, sauté chopped red onion and garlic.
- 12Add butter beans to the saucepan.
- 13Pour in vegetable stock.
- 14Add cumin to the butter bean mixture.
- 15Blend the butter bean mixture until smooth using a hand blender.
- 16Stir in grated cheese into the mashed butter beans.
- 17Serve the aubergine ragu next to the butter bean mash on a plate.
- 18Garnish with a drizzle of olive oil and a sprinkle of black pepper.
Ingredients
- aubergine
- olive oil
- salt
- pepper
- oregano
- red onion
- garlic
- finely chopped tomatoes
- lentils
- butter beans
- vegetable stock
- cumin
- grated cheese
Equipment
knifechopping boardbaking sheetovenfrying panwooden spoonsaucepanhand blenderplate
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