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Roasted Aubergines with Creole Sauce and Butterbeans

Roasted Aubergines with Creole Sauce and Butterbeans

By OcadoLifePublished on 11 March 2022This rich plant-based main, Roasted Aubergines with Creole Sauce and Butterbeans, by 2012 MasterChef winner Shelina Permalloo, is ideal for serving a crowd. Pop this generous platter of aubergine halves topped with vibrant tomato sauce flavoured with herbs and chilli in the centre of the table for everyone to share. The main dish is vegan and dairy free, but you can use plain yoghurt if you prefer. Add green salad, roti and rice to make this into an even more generous feast. Need more aubergine recipe inspiration? We’ve got you covered.
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Time and servings

45 minsTotal time
6Servings
45 minsCooking time

Ingredients

  • 3 large aubergines
  • 7 tbsp of vegetable oil
  • 3 spring onions
  • 4 garlic cloves, crushed or grated
  • 4 sprigs of thyme
  • 400 g of tinned peeled plum tomatoes
  • 1 tbsp of chopped coriander
  • 400 g of tinned butterbeans, drained and rinsed
  • 1 tbsp of chopped flat-leaf parsley, to garnish
  • 1 mild red chilli, to garnish

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Slice the aubergines in half lengthways, score the flesh with a knife in a criss-cross pattern, brush liberally with the vegetable oil and season with salt. Cook in the oven for 25 mins, until tender but not so soft that they don’t resist a knife slightly. Remove and set aside.

  • Step 2

    Meanwhile, make the sauce. Heat the vegetable oil in a large pan over a medium heat and fry the spring onions until just soft. Add the garlic, chilli and thyme and cook for 2 mins, stirring occasionally. Add the tomatoes and cook for 15 mins, until they’re beginning to break down and the oil has started to rise to the top of the mixture. Season, add the chopped coriander and half the butterbeans, and stir well.

  • Step 3

    To serve, spread some creole sauce onto a large platter, add the aubergine halves and top each with more creole sauce. Scatter over the remaining butterbeans, garnish with the parsley and chilli. Serve with the coconut yoghurt for drizzling and salad, roti and/or rice.