Savoury Aubergine (Eggplant) With Cannellini Beans Recipe
A colourful dish that makes a nice, vegetarian, main course.
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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Roasting pan
- Baking sheet
- Saucepan
- Potato masher
- Pastry brush
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Spoon
- Serving platter
Ingredients
- 400 g potatoes, diced
- 2 aubergines, thickly sliced
- 1/2 cup olive oil
- 4 ripe tomatoes, deseeded and chopped
- 1 (410 g) can cannellini beans, rinsed and drained
- 1/2 lemon, zested and juiced
- 1/2 head garlic, roasted until soft
- 1/4 cup fresh parsley, chopped
- 3 -5 sprigs fresh rosemary, chopped
- 100 g fine green beans, trimmed and cooked
- salt
- freshly ground black pepper
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