Aubergine And Bean Casserole
Hearty, flavorful, and packed with a rich medley of ingredients, this savory Aubergine and Mushroom Stew makes for a comforting and satisfying dish. The combination of earthy mushrooms, tender aubergines, and hearty beans simmered in a sweet, tangy sauce creates a delicious harmony of flavors that will warm both your heart and your belly. Serve this stew with warm flatbread for a complete and fulfilling meal that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 2 onions
- 1 garlic
- 250g/9oz chestnut mushrooms
- 2 aubergines
- 2 x 400g/14oz can borlotti or butter beans
- 75g/3oz muscavado sugar
- 1 tsp smoked paprika
- 100ml/3½fl oz vegetable stock
- 75g/3oz molasses
- 100g/4oz tomato ketchup
- 1 tbsp Dijon mustard
- 30ml/1¼fl oz sherry vinegar
- 1 tbsp chopped fresh parsley
- natural yoghurt
- flatbread
Instructions
- Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.
- Add the mushrooms and aubergines and cook for 10 minutes.
- Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.
- Serve with flatbreads.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
Nutrition
- Calories: 217kcal
- Carbohydrate Content: 40g
- Fat Content: 3g
- Fiber Content: 9g
- Protein Content: 8g
- Saturated Fat Content: 0.5g
- Sugar Content: 28g
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