Charred aubergines with white beans & salsa verde - Good Food Middle East

Ingredients

• 2 tbsp olive oil, plus extra for rubbing and drizzling
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• ½ tsp chilli flakes
• 2 x 400g cans cannellini beans, drained and rinsed
• 2 thyme sprigs
• 200ml vegetable stock
• 3 tbsp crème fraîche or vegan alternative, if needed
• lemon, zested, plus wedges to serve
• 4 medium aubergines
• 50g flaked almonds, toasted
• small bunch of parsley, roughly chopped
• 40g skinless hazelnuts
• ½ small bunch of garlic clove
• 1 tbsp capers, drained
• 1 tbsp red wine vinegar
• 7 tbsp olive oil