# Roasted aubergines and butter beans in chilli pesto

Aubergines, butterbeans, and cherry tomatoes are roasted with Calabrian Chilli Pesto, resulting in a buttery, golden, and sweet dish that is easy to make and perfect with rice or flatbreads.

- Servings: 4 servings
- Total time: 50 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

1. Preheat the oven to 230C.
2. Add 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.
3. Mix well and roast for 20 minutes until golden and softened.
4. Meanwhile, mix the remaining oil with the butterbeans, pesto, tomatoes and ¼ teaspoon of salt.
5. Spoon the butterbean mixture over the aubergines and roast for a further 15 minutes until some of the butterbeans have slightly charred in places.
6. Serve alongside the yoghurt and coriander if using.

## Equipment

- oven
- 30 centimetre shallow cast iron pan

## Source

- Original video: https://ottolenghi.co.uk/pages/recipes/roasted-aubergines-butter-beans-chilli-pesto#comments
- Recipe page: https://www.cliprecipe.com/recipe/cabdab7f-84a1-4a8f-9041-aa7296aa192d
- Extracted: 2025-10-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt