Book a delivery
Total number of items in your trolley: 0. Trolley amount:
  • Recipes
  • Ottolenghi’s Roasted Aubergines and Butter Beans in Chilli Pesto
Ottolenghi’s Roasted Aubergines and Butter Beans in Chilli Pesto

By Yotam Ottolenghi
Every so often, there's a recipe you find yourself making over and over - the kind that slips effortlessly into rotation because it hits that perfect balance of effort and reward. Here's one for your collection.…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

Method

4 steps

  1. Step 1

    Preheat the oven to 230°C/200°C fan/gas 7.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Serve alongside the yoghurt and coriander if using.