The humble aubergine also known as brinjal, eggplant, guinea squash and garden egg, goes by as many aliases as an MI5 agent! Whatever you may call this pretty purple veggie, you will agree that it makes a great addition to almost any vegetarian dish. We think that this simple bean stew topped with crispy aubergine and creamy goat's cheese just hits the spot and beautifully balances healthy ingredients with sumptuous, hearty flavours. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Flat Leaf Parsley
Start by preheating your grill to its highest setting. Remove the very top and bottom off the aubergine. Slice your aubergine into 1cm thick circles.
Line a baking tray with foil and drizzle on a glug of oil. Smear the oil all over the foil and then put your aubergine slices onto your baking tray. Season with a good pinch of salt and a generous grind of black pepper. Turn your aubergine over and repeat on the other side. Pop your aubergine under your grill and cook for 7 mins or until the flesh is nicely browned (see picture 3).
Turn your aubergine when golden and grill on the other side for another 5 mins. When both sides are browned, remove from your grill and keep to one side.
Cut the red onion in half through the root. Peel and then slice into half moon shapes as thinly as you can. Peel and grate the garlic (or use a garlic press if you have one). Pull the rosemary leaves from their stalks. Discard the stalks and finely chop the leaves.
Heat a saucepan over medium heat and add a glug of oil. Add your onion and cook for 5 mins. After 5 mins, add your garlic and half your rosemary and cook for 1 minute more. Add the tomato passata and bring to the boil.
Pour in the water (amount specified in the ingredient list) and add the vegetable stock pot. Stir well to dissolve your stock pot and then reduce the heat to low. Simmer for 15 mins or until your sauce has reduced by half and thickened nicely.
Remove the top and bottom off the courgette and then cut lengthways into four strips. Chop each strip into 1cm chunks. Add these to your sauce for the last 10 mins of cooking time or until soft enough to eat.
Roughly chop the parsley, finely chop the black olives and then slice each goat's cheese roll into six even rounds. Drain the borlotti beans in a sieve, rinse under cold water and keep to one side.
When your sauce has been cooking for 15 mins, taste and add more salt and black pepper if necessary, then stir in your borlotti beans. Cook for 1 minute and then add in your parsley.
Pour your sauce into an ovenproof dish and then top with your aubergine slices. Lay your goat's cheese on top and then pop under your grill for 3-5mins or until your goat's cheese is golden and bubbling. Finish by sprinkling over your black olives and remaining rosemary.