Baked aubergines with cannellini beans - Good Food Middle East
Baked aubergines with cannellini beans - a tasty Middle Eastern recipe from Good Food Middle East, perfect for vegetarians and meat lovers alike.
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Ingredients
- 2 aubergines, halved lengthways (leave the stem on)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 thyme sprig, leaves picked
- 400g can chopped tomatoes
- 400g can cannellini beans, drained and rinsed
- 25g Parmesan (or vegetarian alternative), grated
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