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Demi Singh's aubergine and butter bean parmigiana recipe

7 ratings

Demi's aubergine parmigiana is hearty and healthy. It's packed with 2 of your 5-a-day, and the butter beans make it extra filling and are a great source of plant protein. It's topped with a zesty dill gremolata and a dollop of yogurt for freshness. See method

Serves 4
10 mins to prepare and 50 mins to cook
374 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

2 tbsp oil
2 medium aubergines, thinly sliced into rounds
2 tins butter beans, drained, 1 can blended, 1 can whole
2 tins plum tomatoes, crushed with hands
3 garlic cloves, minced
120g grated mozzarella
½ tsp smoked paprika
1 tsp cumin
1 tbsp harissa paste
1 tsp light brown sugar
1 tsp chilli flakes (optional)
4 tbsp 0% fat Greek-style yogurt, to serve

For the dill gremolata

1 large handful fresh dill, finely chopped
1 garlic clove, grated
zest of 1 lemon
1 green finger chilli, finely diced (optional)

2 of your 5-a-day and high in fibre

Each serving contains

Energy
1565kj
374kcal 19%
Fat
15g 22%
Saturates
6g 28%
Sugars
13g 15%
Salt
0.8g 14%

of the reference intake
Carbohydrate 33.2g Protein 20.2g Fibre 12.4g

Method

Preheat the oven to gas 8, 230°C, fan 210°C.
Lightly salt the aubergines and set aside for 5 mins, then pat dry with a kitchen paper. Rub each side lightly with ½ tbsp oil. Heat a frying pan; once hot, add the aubergines. Work in batches and cook the aubergines until charred on either side, about 2-3 mins per side. Season generously with pepper and set aside.
In a food processor, pulse one of the tins of butter beans with ⅓ cup of water until smooth. Season to taste; set aside.
In a medium stock pot, heat the remaining 1½ tbsp olive oil over a medium heat. Once hot, add the garlic and cook for 1 min. Add the smoked paprika, ground cumin, harissa paste and the other tin of butterbeans; fry for 2-3 mins, stirring often.
Add the plum tomatoes and blended butter beans, along with ½ tin of water. Add the sugar and chilli flakes. Bring to a boil, then simmer on a medium heat with the lid on for 20-30 mins. Once the mixture has reduced, adjust the cumin and season to taste.
In a baking dish, add a ½ cup of the butterbean sauce mixture and spread lightly all over. Add a layer of aubergine slices, followed by the butterbean sauce, then add half the mozzarella cheese. Repeat the layers, finishing with a final layer of mozzarella.
Bake for 20-30 mins until golden and bubbling. Remove from the oven, season with black pepper, then cover in foil and allow to stand for 5-10 mins.
Mix the ingredients for gremolata. Serve the parmigiana with the dill gremolata and a dollop of yogurt.

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