Recipes
Aubergines stuffed with beans & cheese
This vegetarian recipe makes a satisfying, flavour-packed dish the whole family will love.
This vegetarian recipe makes a satisfying, flavour-packed dish the whole family will love.
Cook: 55 Mins
Serves: 4
Price: £1.25 per serving
Nutritional Information
Each 373g serving contains
Energy
1499kj
358kcal
1499kj
358kcal
18%
Fat
23.1g
23.1g
High
33%
33%
Saturates
6.2g
6.2g
High
31%
31%
Sugars
9.7g
9.7g
Low
11%
11%
Salt
0.4g
0.4g
Low
6%
6%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
402kj/96kcal
Typical energy values per 100g:
402kj/96kcal
Ingredients
2 large aubergines
4 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
2 tsp Asda Mild Chilli Powder
4 tomatoes, de-seeded and chopped
400g can Asda Butter Beans, drained and rinsed
200g can sweetcorn drained
75g Lancashire Cheese
Crusty bread, to serve
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the aubergines in half lengthways. Scoop out the flesh with a sharp knife, leaving a 1cm shell, then chop. Put the shells on a baking tray and brush lightly with some oil. Cook in the oven for 15 minutes.
2
Heat the rest of the oil in a frying pan and fry the onion over a medium heat, stirring often, until translucent.
3
Add the aubergine flesh and garlic. Cook for 5 minutes, stirring often.
4
Add the chilli powder, tomatoes and butter beans, and cook for 5 minutes, stirring often, until the vegetables are soft.
5
Mash the mixture lightly with a fork until the beans are partially broken. Add the sweetcorn and heat through.
6
Put into the aubergine shells. Crumble on the cheese and bake for 15 minutes. Serve with crusty bread.