Aubergine and Bean Casserole

A healthy vegetarian casserole featuring aubergines, chestnut mushrooms, and borlotti beans simmered in a smoky, sweet molasses and mustard sauce.

Vegetarian Healthy Main Course Beans Aubergine

Estimated Nutrition

Calories

325.5

kcal / serving

1302 kcal total

Carbs

60g

per serving

240 g total

Fat

4.5g

per serving

18 g total

Protein

12g

per serving

48 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

Muscovado

Molasses

CondimentsSauces

100

Tomato Ketchup

tbsp

Dijon Mustard

Sherry Vinegar

Dairy

piece

Natural Yogurt

to serve

GrainsCereals

piece

Flatbread

to serve

LegumesPulses

800

Borlotti Beans

two 400g cans

Liquids

100

Vegetable Stock

NutsSeeds

clove

Garlic

crushed

tsp

Smoked Paprika

tbsp

Parsley

freshly chopped

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Onion

quartered

250

Chestnut Mushroom

halved

piece

Aubergine

cut into large chunks

Method

Bring the mixture to the boil then cover and simmer for 45 minutes.

Stir in beans, sugar, paprika, stock, molasses, ketchup, mustard, vinegar, and parsley.

Heat the oil in a heavy-based frying pan.

Add mushrooms and aubergines and cook for 10 minutes.

Fry onions and garlic on medium heat for five minutes until golden-brown.

Serve the hot casserole with yoghurt and flatbread.