BeebRecipes.co.uk
Archive of BBC Food Recipes

Aubergine and bean casserole

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
Dietary Vegetarian
From Something for the Weekend
Balance healthy ingredients beautifully with this vegetarian casserole recipe. This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion.

Method


  1. Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.

  2. Add the mushrooms and aubergines and cook for 10 minutes.

  3. Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.

  4. Serve with yoghurt and flatbread.

Ingredients

For the casserole

  • 1 tbsp vegetable oil
  • 2 onions, quartered
  • 1 garlic clove, crushed
  • 250g/9oz chestnut mushrooms, halved
  • 2 aubergines, cut into large chunks
  • 2 x 400g/14oz can borlotti or butter beans
  • 75g/3oz brown sugar
  • 1 tsp smoked paprika
  • 100ml/3½fl oz vegetable stock
  • 75g/3oz molasses
  • 100g/4oz tomato ketchup
  • 1 tbsp Dijon mustard
  • 30ml/1¼fl oz sherry vinegar
  • 1 tbsp chopped fresh parsley

To serve

  • natural yoghurt
  • flatbread

Shopping List

Aubergine and bean casserole

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!