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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.…
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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.