Roasted Aubergine with Creamy Cashew Butterbeans

This is all round full on flavour and goodness - The roasted Aubergines have a sweet and spicy kick topped on a bed of creamy, herby butterbeans. Serve straight to the table and tuck in!

What you will need:

2 Aubergines sliced

1 tbsp of harissa or tomato puree- up to you if you like it spicy 

1 jar / tin of butterbeans 

2 shallots or red onions thinly sliced

4 garlic cloves chopped 

1 good pinch of mixed herbs or oregano. 

1 cup of cashews - if you have time, soak them in warm water. 

1 lemon juice & zest

Salt & pepper 

1 big handful or two of spinach - I used frozen. 

Let’s Cook: 

1. Lay your aubergines onto a lined baking tray. 

2. Drizzle with olive oil and your harissa or tomato paste. Season and pop into a medium heat oven 180 c. 

3. Let these cook for 20 minutes or until browned, soft and cooked. 

4. Pop a pan on to a medium heat on the stove. 

5. Add a good glug of olive oil, your shallots and garlic. Let these cook until soft. 

6. Add indoor butterbeans (no need to drain) 

7. Blend your cashews in a mini bullet with a garlic clove, lemon juice and a splash of milk or water to loosen. This is your creamy sauce to add to the beans. 

8. Add your herbs, spinach and season. 

9. Gently stir together. 

10. Pop on a lid and let this cook for 10 mins until it’s gently bubbling and smelling delicious. 

11. Take out your aubergines and lay on top your beans in the pan. 

12. Top with some fresh herbs and lemon zest. 

Enjoy!