Cooked - Roasted Aubergines And Butter Beans In Chilli Pesto - New Recipe

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Roasted Aubergines And Butter Beans In Chilli Pesto

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4.0

5 garlic cloves, peeled

2 onions, cut into 12 wedges (360g)

1 large aubergine, cut into 6 wedges (400g)

120ml olive oil

1 jar butterbeans, drained (400g)

1 jar Ottolenghi Calabrian Chilli Pesto

240g plum cherry tomatoes

Greek yoghurt, to serve

Coriander leaves, to serve

Fine sea salt and black pepper

Preheat the oven to 230C.
Add the garlic, onion, aubergine, half the oil, ¼ teaspoon of salt and a good grind of pepper to a 30 centimetre shallow cast iron pan. Mix well and roast for 20 minutes until golden and softened.
Meanwhile, mix the remaining oil with the butterbeans, pesto, tomatoes and ¼ teaspoon of salt.
Spoon the butterbean mixture over the aubergines and roast for a further 15 minutes until some of the butterbeans have slightly charred in places.
Serve alongside the yoghurt and coriander if using.

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