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Cook
30m
Ingredients
Method
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Step 1
In a large pan over medium-high heat, add a drizzle of olive oil and 2 cubed aubergines. Season with salt and cook down until softened and almost translucent, around 7 minutes.
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For
2
M
I
2
Aubergines, cubed
2
Garlic cloves, minced
400
ml
Chopped tomatoes, tin
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Cook along with all of our recipes
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If you want to double the recipe: double everything as above and on you go.
Mascarpone: swap for creme fraiche, double cream or even a dollop of cream cheese if you have that on hand. You could also skip it and just have a more tomato based sauce with the cheese mixed in/on top, which would also be delicious.
Mozzarella: I used grated mozzarella for the melty, stringy cheese pulls as well as fresh mozzarella on top, but you don’t need to buy both if you don’t want to. One or the other works. If you only bought fresh mozzarella, you may need two balls. One bag of grated mozzarella will be enough.
How to get your children to eat it too: I scooped some out before I grilled it and tossed it through some cooked macaroni as a little easy pasta sauce and it got gobbled up. If yours aren’t sure about aubergine, you could also blend it, add a little pasta cooking water to loosen it in the blender.
How to serve: I think this would be delicious with a good wedge of garlic bread. A crisp green salad alongside or my rocket and fennel salad to cut through. Otherwise I also think this is perfect bowl food that has everything you need already in one dish.
How to make this recipe even easier: you could skip the grilling and just serve straight up from the pan as cheesy aubergine & beans, but I do think the golden top really adds to the dish so if you have time, definitely do it. The dish should only take 30 mins max, even with the grilling.
What to do with leftovers: I actually warmed the beans back up the next day and ate it with tortilla chips to scoop. I just tried the ones from Blanco Niño and I must say they are VERY good. Leftovers in general will last a good few days in a tupperware in the fridge. Reheat until piping hot to ensure the cheese re melts.
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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
In a large pan over medium-high heat, add a drizzle of olive oil and 2 cubed aubergines. Season with salt and cook down until softened and almost translucent, around 7 minutes.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Aubergines, cubed
2
Garlic cloves, minced
400
ml
Chopped tomatoes, tin
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you want to double the recipe: double everything as above and on you go.
Mascarpone: swap for creme fraiche, double cream or even a dollop of cream cheese if you have that on hand. You could also skip it and just have a more tomato based sauce with the cheese mixed in/on top, which would also be delicious.
Mozzarella: I used grated mozzarella for the melty, stringy cheese pulls as well as fresh mozzarella on top, but you don’t need to buy both if you don’t want to. One or the other works. If you only bought fresh mozzarella, you may need two balls. One bag of grated mozzarella will be enough.
How to get your children to eat it too: I scooped some out before I grilled it and tossed it through some cooked macaroni as a little easy pasta sauce and it got gobbled up. If yours aren’t sure about aubergine, you could also blend it, add a little pasta cooking water to loosen it in the blender.
How to serve: I think this would be delicious with a good wedge of garlic bread. A crisp green salad alongside or my rocket and fennel salad to cut through. Otherwise I also think this is perfect bowl food that has everything you need already in one dish.
How to make this recipe even easier: you could skip the grilling and just serve straight up from the pan as cheesy aubergine & beans, but I do think the golden top really adds to the dish so if you have time, definitely do it. The dish should only take 30 mins max, even with the grilling.
What to do with leftovers: I actually warmed the beans back up the next day and ate it with tortilla chips to scoop. I just tried the ones from Blanco Niño and I must say they are VERY good. Leftovers in general will last a good few days in a tupperware in the fridge. Reheat until piping hot to ensure the cheese re melts.
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Made it?
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