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Roasted aubergines and butter beans in chilli pesto

Golden roasted aubergines piled with spicy butter beans.
Calabrian chilli pesto, juicy tomatoes, and a garlicky kick.
Finished with cool Greek yoghurt and fresh coriander.

dinner ⏱ 50 min 420 kcal / portion 55.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Roasted aubergines and butter beans in chilli pesto
v4 · rb0e705f985 20260727Z1751 120 ml olive oil fine sea salt to taste 🔥 preheat the oven to 230°C 🔥 ⏱ 20 min mix the garlic, onion, aubergine, half the oil, salt, and black pepper in a shallow cast iron pan and roast until golden and softened 🌀 mix the oil with the butterbeans, Calabrian chilli pesto, tomatoes, and salt 🔥 ⏱ 15 min spoon the butterbean mixture over the aubergines and roast until some beans have slightly charred 🍽 serve alongside the yoghurt and coriander if using Chilli Pesto Aubergines 🥗 5 pieces garlic 2 pieces onion 1 piece aubergine black pepper to taste 1 piece butterbean 1 piece calabrian chilli pesto 240 g plum cherry tomato greek yoghurt to taste coriander leaf to taste garlic, onion, aubergine, black pepper half · 60 ml half · 60 ml butterbean, calabrian chilli pesto, plum cherry tomato salt 1 salt 2 greek yoghurt, coriander leaf
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Preparation steps

  1. preheat the oven to 230°C
  2. mix the garlic, onion, aubergine, half the oil, salt, and black pepper in a shallow cast iron pan and roast 20 min until golden and softened
  3. mix the oil with the butterbeans, Calabrian chilli pesto, tomatoes, and salt
  4. spoon the butterbean mixture over the aubergines and roast a further 15 min until some beans have slightly charred
  5. serve alongside the yoghurt and coriander if using

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