Roasted Aubergine & Butter Bean Stew

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Easy 👌


100 g sun-dried tomatoes
red onion
3 cloves garlic
2 tsp mixed herbs
2 tbsp tomato purée (passata)
1 tsp maple syrup
400 g Butter beans
400 g coconut milk
1 tbsp tahini
200 g spinach
1 tbsp miso paste
olive oil


  • oven
  • saucepan
  • Step 1/7

    • oven

    Preheat the oven to 190 C / 475F (fan setting).

  • Step 2/7

    • aubergine
    • olive oil
    • salt

    Cut the aubergines into bite size pieces and place them into a large baking tray and drizzle with the olive oil and a pinch of salt. Cook for about 30-35 minutes or until the aubergines begin to feel soft.

  • Step 3/7

    • 100 g sun-dried tomatoes
    • red onion
    • 3 cloves garlic

    Roughly chop the sun-dried tomatoes, dice the onion and mince the garlic.

  • Step 4/7

    • saucepan

    Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and leave to cook for 5-10 minutes until the onion has softened.

  • Step 5/7

    • 400 g Butter beans
    • 2 tsp mixed herbs

    Once soft, add the mixed herbs, chopped sun-dried tomatoes and the drained butter beans. Mix well and cook for a few minutes.

  • Step 6/7

    • 2 tbsp tomato purée (passata)
    • 1 tsp maple syrup
    • 400 g coconut milk
    • 1 tbsp tahini
    • 1 tbsp miso paste

    After a few minutes, add the tomato purée, miso paste, tahini, maple syrup and coconut milk. Mix well and leave to simmer for 10-15 minutes until the mixture comes together to form a thick, hot stew - if it ever becomes too thick, mix through a dash of almond milk or water to thin it until it’s the consistency you like.

  • Step 7/7

    • 200 g spinach

    Once the aubergines are cooked, remove them from the oven and stir through the stew, along with the spinach. Cook for a few minutes to heat everything through and allow the spinach to wilt before serving.

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