Roasted Aubergine & Butter Bean Stew
Preheat the oven to 190 C / 475F (fan setting).
- 1 aubergine
- olive oil
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.
- 50 g sun-dried tomatoes
- ½ red onion
- 1½ cloves garlic
Roughly chop the sun-dried tomatoes, dice the onion and mince the garlic.
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.
- 200 g Butter beans
- 1 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.
- 1 tbsp tomato purée (passata)
- ½ tsp maple syrup
- 200 g coconut milk
- ½ tbsp tahini
- ½ 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.
- 100 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.