Roasted aubergines and butter beans in chilli pesto

50 mins
Serves 4
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Directions

  1. 1Preheat the oven to 230C.
  2. 2Preheat the oven to 230C.
  3. 3Preheat the oven to 230C.
  4. 4Add the garlic, onion, aubergine, half the oil, ¼ teaspoon of salt and a good grind of pepper to a 30 centimetre shallow cast iron pan.
  5. 5Add the garlic, onion, aubergine, half the oil, ¼ teaspoon of salt and a good grind of pepper to a 30 centimetre shallow cast iron pan.
  6. 6Add the garlic, onion, aubergine, half the oil, ¼ teaspoon of salt and a good grind of pepper to a 30 centimetre shallow cast iron pan.
  7. 7Mix well and roast for 20 minutes until golden and softened.
  8. 8Mix well and roast for 20 minutes until golden and softened.
  9. 9Mix well and roast for 20 minutes until golden and softened.
  10. 10Meanwhile, mix the remaining oil with the butterbeans, pesto, tomatoes and ¼ teaspoon of salt.
  11. 11Meanwhile, mix the remaining oil with the butterbeans, pesto, tomatoes and ¼ teaspoon of salt.
  12. 12Meanwhile, mix the remaining oil with the butterbeans, pesto, tomatoes and ¼ teaspoon of salt.
  13. 13Spoon the butterbean mixture over the aubergines and roast for a further 15 minutes until some of the butterbeans have slightly charred in places.
  14. 14Spoon the butterbean mixture over the aubergines and roast for a further 15 minutes until some of the butterbeans have slightly charred in places.
  15. 15Spoon the butterbean mixture over the aubergines and roast for a further 15 minutes until some of the butterbeans have slightly charred in places.
  16. 16Serve alongside the yoghurt and coriander if using.
  17. 17Serve alongside the yoghurt and coriander if using.
  18. 18Serve alongside the yoghurt and coriander if using.

Ingredients

  • 5 garlic cloves, peeled
  • 5 garlic cloves, peeled
  • 5 garlic cloves, peeled
  • 2 onions, cut into 12 wedges
  • 2 onions, cut into 12 wedges
  • 2 onions, cut into 12 wedges
  • 1 large aubergine, cut into 6 wedges
  • 1 large aubergine, cut into 6 wedges
  • 1 large aubergine, cut into 6 wedges
  • 120 ml olive oil
  • 120 ml olive oil
  • 120 ml olive oil
  • 1 jar butterbeans, drained
  • 1 jar butterbeans, drained
  • 1 jar butterbeans, drained
  • 1 jar Ottolenghi Calabrian Chilli Pesto
  • 1 jar Ottolenghi Calabrian Chilli Pesto
  • 1 jar Ottolenghi Calabrian Chilli Pesto
  • 240 g plum tomatoes
  • 240 g plum tomatoes
  • 240 g plum tomatoes
  • greek yoghurt, to serve
  • greek yoghurt, to serve
  • greek yoghurt, to serve
  • coriander leaves, to serve
  • coriander leaves, to serve
  • coriander leaves, to serve
  • fine sea salt
  • fine sea salt
  • fine sea salt
  • black pepper
  • black pepper
  • black pepper

Equipment

oven30 centimetre shallow cast iron pan