A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese
Ingredients
- 2 aubergines, halved lengthways (leave the stem on)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 thyme sprig, leaves picked
- 400g can chopped tomato
- 400g can cannellini bean, drained and rinsed
- 25g parmesan (or vegetarian alternative), grated
Method
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Heat oven to 220C/200C fan/gas 7. Using the tip of a knife, score the cut side of the aubergines with a criss-cross pattern. Place in a snug roasting dish or tin. Rub with half the oil, season and bake for 30 mins or until tender.
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Meanwhile, heat the remaining oil in a frying pan. Add the onion and garlic, and cook for about 8 mins until soft. Add the thyme leaves, tomatoes, beans and half a can of water. Simmer down for about 8 mins until thick, then season.
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Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.