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Ottolenghi’s Roasted Aubergines and Butter Beans in Chilli Pesto

Ottolenghi’s Roasted Aubergines and Butter Beans in Chilli Pesto

By Yotam OttolenghiPublished on 15 May 2026Every 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. Aubergines go from sometimes-difficult to almost buttery when given enough time in a hot oven, butterbeans develop golden crusts (keeping their creamy interiors), and cherry tomatoes collapse into sweet puddles that bind it all together. The magic ingredient is our Calabrian Chilli Pesto – it does all the heavy lifting in terms of flavour. Serve with some rice or flatbreads for scooping up every bite.
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Time and servings

50 minsTotal time
6Servings
15 minsPrep time
35 minsCooking time

Ingredients

  • 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

  • Step 1

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

  • 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.

  • 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.

  • Step 4

    Serve alongside the yoghurt and coriander if using.