Directions
- 1Preheat your oven to 180°C (fan).
- 2Arrange the chopped aubergines and red peppers on a baking sheet.
- 3Drizzle with olive oil, sprinkle with salt, paprika, and black pepper.
- 4Toss to coat and roast for 25–30 minutes, or until tender and golden.
- 5While the veggies roast, mix the olive oil, soy sauce, maple syrup, paprika, and minced garlic in a small bowl.
- 6In a large bowl, combine the roasted vegetables, butter beans, chopped green onions, and fresh coriander.
- 7Pour the dressing over and toss gently to coat.
- 8Enjoy warm or at room temperature with a slice of sourdough or flatbread.
Ingredients
- 3 aubergines
- 2 red pointed peppers, sliced
- 200 g cooked butter beans
- 5 green onions, finely chopped
- 1 small bunch fresh coriander, chopped
- Olive oil
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 0.5 tsp paprika
- 1 garlic clove, minced
Equipment
ovenbaking sheetsmall bowllarge bowl
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