Roasted aubergines and butter beans in chilli pesto
Directions
- 1Preheat the oven to 230C.
- 2Add 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.
- 3Mix well and roast for 20 minutes until golden and softened.
- 4Meanwhile, mix the remaining oil with the butterbeans, pesto, tomatoes and ¼ teaspoon of salt.
- 5Spoon the butterbean mixture over the aubergines and roast for a further 15 minutes until some of the butterbeans have slightly charred in places.
- 6Serve alongside the yoghurt and coriander if using.
Ingredients
- 5 garlic cloves, peeled
- 2 onions, cut into 12 wedges
- 1 large aubergine, cut into 6 wedges
- 120 ml olive oil
- 1 jar butterbeans, drained
- 1 jar Ottolenghi Calabrian Chilli Pesto
- 240 g plum tomatoes
- greek yoghurt, to serve
- coriander leaves, to serve
- fine sea salt
- black pepper
Equipment
oven30 centimetre shallow cast iron pan
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