Baked aubergines with cannellini beans

Name: Baked aubergines with cannellini beans
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 aubergines , halved lengthways (leave the stem on); 2 tbsp olive oil; 1 onion , finely chopped; 2 garlic cloves , finely chopped; 1 thyme sprig , leaves picked; 400g can chopped tomato; 400g can cannellini bean , drained and rinsed; 25g parmesan (or vegetarian alternative), grated

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 2

Author : Good Food team

2 servings 30 60 minutes

Ingredients

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2 aubergines, halved lengthways (leave the stem on)2 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 thyme sprig, leaves picked400 grams can chopped tomato400 grams can cannellini bean, drained and rinsed25 grams parmesan (or vegetarian alternative), grated

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Instructions

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Step 1

Heat oven to 220C/200C fan/gas Using the tip of a knife, score the cut side of the aubergines with a criss-cross pattern. Place in a snug roasting dish or tin. Rub with half the oil, season and bake for 30 mins or until tender.

Step 2

Meanwhile, heat the remaining oil in a frying pan. Add the onion and garlic, and cook for about 8 mins until soft. Add the thyme leaves, tomatoes, beans and half a can of water. Simmer down for about 8 mins until thick, then season.

Step 3

Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.