Menu

Aubergine and bean casserole

18th July 2016 - Recipes

Quick recipe finder Aubergine and bean casserole

Balance healthy ingredients beautifully with this vegetarian 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.

By From Something for the Weekend

Ingredients

For the casserole

To serve

Method

  1. 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.

  2. Add the mushrooms and aubergines and cook for 10 minutes.

  3. 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.

  4. Serve with yoghurt and flatbread.

Somerset chicken casserole with sage dumplings

Red lentil and aubergine moussaka

Southern-style pork and beans

This recipe is from…

Something for the Weekend

Something for the Weekend

04/12/2011

BBC Two

Recipes from this episode