Best 3 Savoury Aubergine Eggplant With Cannellini Beans Recipes
**Discover a delightful journey through the world of flavors with our collection of savory eggplant (aubergine) and cannellini bean recipes. Embark on a culinary adventure as we present a symphony of textures and tastes, where the rich, creamy cannellini beans perfectly complement the tender, smoky eggplant.**
**From hearty stews to refreshing salads, each recipe is a testament to the versatility of these humble ingredients. Indulge in the rustic charm of "Easy Aubergine and Cannellini Bean Stew," where the aromatic blend of spices dances on your taste buds. Experience the vibrant flavors of "Mediterranean Aubergine and Cannellini Bean Salad," where fresh herbs, crisp vegetables, and tangy dressing create a symphony of freshness.**
**For a taste of smoky goodness, try the "Roasted Aubergine and Cannellini Bean Dip," a delightful spread that will elevate any gathering. And if you're looking for a quick and satisfying meal, the "Aubergine and Cannellini Bean Burgers" are a must-try, packed with protein and bursting with flavor.**
**Explore the diverse culinary possibilities of eggplant and cannellini beans as we guide you through these delectable recipes. Whether you're a seasoned cook or just starting your culinary journey, our collection promises to tantalize your palate and leave you craving more.**
SAVOURY AUBERGINE (EGGPLANT) WITH CANNELLINI BEANS
Make and share this Savoury Aubergine (Eggplant) With Cannellini Beans recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 559, Fat 28.3, SaturatedFat 4, Sodium 28.9, Carbohydrate 67.2, Fiber 19.8, Sugar 10.3, Protein 16.6
CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE
I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.
Provided by Nado2003
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
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
A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
Tips:
- Prep the eggplant properly: Slit the eggplant lengthwise and score the flesh in a crisscross pattern. This will help the eggplant cook evenly and absorb the flavors of the marinade.
- Use a flavorful marinade: The marinade is what gives the eggplant its flavor, so make sure it's packed with flavor. Use a combination of olive oil, garlic, herbs, and spices.
- Cook the eggplant until tender: The eggplant should be cooked until it is tender and slightly caramelized. This will take about 20 minutes in the oven or 10 minutes in a pan.
- Add the cannellini beans and tomatoes: Once the eggplant is cooked, add the cannellini beans and tomatoes. Simmer for a few minutes until the sauce has thickened.
- Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, pasta, or bread.
Conclusion:
This savory aubergine and cannellini bean dish is a delicious and easy-to-make meal. The eggplant is tender and flavorful, the cannellini beans add a creamy texture, and the tomatoes add a pop of freshness. This dish is perfect for a weeknight dinner or a casual lunch. It is also a great way to use up leftover eggplant.
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