How To Make Baked Aubergines with Cannellini Beans
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Serves:
Ingredients
- 2 large aubergines
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can (400g) cannellini beans, drained and rinsed
- 1 can (400g) chopped tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
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Preheat the oven to 200°C (400°F).
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Slice the aubergines in half lengthwise and score the flesh in a criss-cross pattern.
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Brush the cut sides with olive oil and place them on a baking sheet, cut side up.
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Bake the aubergines in the preheated oven for 20 minutes, or until the flesh is soft and golden brown.
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While the aubergines are baking, heat the remaining olive oil in a pan over medium heat.
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Add the onion and garlic to the pan and sauté for 5 minutes, until softened.
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Stir in the cannellini beans, chopped tomatoes, dried oregano, and dried basil.
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Cook for another 5 minutes, then season with salt and pepper to taste.
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Remove the aubergines from the oven and carefully scoop out the flesh, leaving a 1/2-inch border around the skin.
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Chop the scooped-out flesh and add it to the bean mixture.
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Divide the bean mixture among the aubergine halves, then sprinkle with grated Parmesan cheese.
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Return the aubergines to the oven and bake for another 15 minutes, or until the cheese is melted and golden.
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Serve the baked aubergines with cannellini beans hot and enjoy!
Nutrition
- Calories : 238kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 359mg
- Total Carbohydrates : 33g
- Dietary Fiber : 9g
- Sugar : 11g
- Protein : 8g
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