Skip to content
Demi Singh's aubergine and butter bean parmigiana recipe

Demi Singh's aubergine and butter bean parmigiana recipe

7 ratings

Created by Demi Singh

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

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

  1. Preheat the oven to gas 8, 230°C, fan 210°C. 
  2. 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. 
  3. In a food processor, pulse one of the tins of butter beans with ⅓ cup of water until smooth. Season to taste; set aside. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. Mix the ingredients for gremolata. Serve the parmigiana with the dill gremolata and a dollop of yogurt.

See more Easy ways to eat better

You may also like

Be the first to comment

Before you comment please read our community guidelines.