Aubergine and bean casserole
Balance healthy ingredients beautifully with this vegan casserole recipe.
This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion.
Ingredients
For the casserole
- 1 tbsp vegetable oil
- 2 onions, quartered
- 1 garlic clove, crushed
- 250g/9oz chestnut mushrooms, halved
- 2 aubergines, cut into large chunks
- 2 x 400g/14oz can borlotti or butter beans
- 75g/3oz brown sugar
- 1 tsp smoked paprika
- 100ml/3½fl oz vegetable stock
- 75g/3oz molasses
- 2 tbsp tomato ketchup
- 1 tbsp Dijon mustard
- 30ml/1¼fl oz sherry vinegar
- 1 tbsp chopped fresh parsley
To serve
Method
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.
