A hearty and flavour-packed dish inspired by aubergine parmigiana, featuring roasted aubergine, creamy butter beans, crispy breadcrumbs, and a tangy parmesan dressing. Perfect for meal prep or a comforting dinner.
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Serves
4
Aubergines
Drained Cooked Butter Beans
Tomatoes
Fresh Basil
Panko Breadcrumbs
Parmesan
Greek Yoghurt
Olive Oil
Lemon
Honey
Dijon Mustard
Fresh Rocket
Serves
4
Aubergines
Drained Cooked Butter Beans
Tomatoes
Fresh Basil
Panko Breadcrumbs
Parmesan
Greek Yoghurt
Olive Oil
Lemon
Honey
Dijon Mustard
Fresh Rocket
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Step 1.
Preheat the oven to 180°C fan.
Step 2.
Cut the aubergines into 2cm slices and cut the tomatoes into irregular pieces.
Step 3.
Place the tomatoes in a sieve over a bowl, season with salt, and set aside to drain.
Step 4.
Toss the aubergine slices with olive oil, salt, and black pepper, then spread onto a baking tray. Roast for 35 mins, flipping for the final 10 mins, until soft and charred.
Step 5.
Heat ½ tbsp olive oil in a pan over medium heat. Add the breadcrumbs and toast until golden. Remove from heat, then stir in the lemon zest and season with salt and black pepper.
Step 6.
In a bowl, whisk together the yoghurt, honey, Dijon mustard, lemon juice, and grated parmesan. Season with salt and black pepper. For a smoother consistency, blend the dressing until fully combined.
Step 7.
Add the butter beans to a bowl along with the roasted aubergine and drained tomatoes. Toss to combine. If using, mix in the rocket.
Step 8.
To serve, divide into boxes or plates, drizzle with the parmesan dressing, and sprinkle with crispy breadcrumbs. Garnish with fresh basil and extra parmesan. If packing for meal prep, store the breadcrumbs separately and add just before serving.
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