Best 4 Savoury Aubergine Eggplant With Cannellini Beans Recipes

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.

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE

Steps:

• Heat saucepan on medium high. Add oil, hot but not smoky.
• Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
• Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
• Add chopped onion, cook to soften 2 minutes.
• Add oyster sauce and rice vinegar, mix well.
• Add eggplants and mix well.
• Add red pepper flakes, if using.
• Cook until eggplants and onion are well done.
• Taste and add soy sauce, if needed.
• Garnish with green part of onions.
• Serve with sauce over white rice.

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.

EGGPLANT CANNELLONI

Steps:

• Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.