Demi Singh's aubergine and butter bean parmigiana recipe
Created by Demi Singh
Demi's aubergine parmigiana is hearty and healthy. It's packed with 2 of your 5-a-day, and the butter beans make it extra filling and are a great source of plant protein. It's topped with a zesty dill gremolata and a dollop of yogurt for freshness.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 374 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp oil
- 2 medium aubergines, thinly sliced into rounds
- 2 tins butter beans, drained, 1 can blended, 1 can whole
- 2 tins plum tomatoes, crushed with hands
- 3 garlic cloves, minced
- 120g grated mozzarella
- ½ tsp smoked paprika
- 1 tsp cumin
- 1 tbsp harissa paste
- 1 tsp light brown sugar
- 1 tsp chilli flakes (optional)
- 4 tbsp 0% fat Greek-style yogurt, to serve
For the dill gremolata
- 1 large handful fresh dill, finely chopped
- 1 garlic clove, grated
- zest of 1 lemon
- 1 green finger chilli, finely diced (optional)
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Shop ingredientsEach serving contains
- Energy
- 1565kJ 374.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 33.2gProtein 20.2gFibre 12.4g
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Method
- Preheat the oven to gas 8, 230°C, fan 210°C.
- Lightly salt the aubergines and set aside for 5 mins, then pat dry with a kitchen paper. Rub each side lightly with ½ tbsp oil. Heat a frying pan; once hot, add the aubergines. Work in batches and cook the aubergines until charred on either side, about 2-3 mins per side. Season generously with pepper and set aside.
- In a food processor, pulse one of the tins of butter beans with ⅓ cup of water until smooth. Season to taste; set aside.
- In a medium stock pot, heat the remaining 1½ tbsp olive oil over a medium heat. Once hot, add the garlic and cook for 1 min. Add the smoked paprika, ground cumin, harissa paste and the other tin of butterbeans; fry for 2-3 mins, stirring often.
- Add the plum tomatoes and blended butter beans, along with ½ tin of water. Add the sugar and chilli flakes. Bring to a boil, then simmer on a medium heat with the lid on for 20-30 mins. Once the mixture has reduced, adjust the cumin and season to taste.
- In a baking dish, add a ½ cup of the butterbean sauce mixture and spread lightly all over. Add a layer of aubergine slices, followed by the butterbean sauce, then add half the mozzarella cheese. Repeat the layers, finishing with a final layer of mozzarella.
- Bake for 20-30 mins until golden and bubbling. Remove from the oven, season with black pepper, then cover in foil and allow to stand for 5-10 mins.
- Mix the ingredients for gremolata. Serve the parmigiana with the dill gremolata and a dollop of yogurt.
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