Savoury Aubergine Eggplant With Cannellini Beans Recipes

BAKED AUBERGINES WITH CANNELLINI BEANS

Steps:

• Heat oven to 220C/200C fan/gas 7. 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.
• 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.
• Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.

SAVOURY AUBERGINE (EGGPLANT) WITH CANNELLINI BEANS

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• First place the potatoes in a roasting pan with two tablespoons olive oil, lemon zest and rosemary.
• Season, toss well and roast for 30 minutes or until cooked and golden.
• Next, brush the aubergine with some of the olive oil, then season with salt and pepper and place on a baking tray.
• Cook for 15-20 minutes until golden.
• Meanwhile, toss the tomatoes in about one tablespoon of the olive oil, season and set aside.
• Heat the cannellini beans, in a small pan with three tablespoons of the olive oil, the lemon juice and garlic.
• Season, then mash or purée in a food processor.
• Stir in the parsley.
• Serve the aubergine on a bed of the bean purée with the green beans and potatoes, topped with the tomatoes.

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.