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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Smoky Red Bean + Aubergine Traybake with Tahini Drizzle
Ingredients
2 tbsp olive oil
1 large aubergine, sliced into 3cm thick chunks
1 red onion, peeled and chopped into large chunks
2 x 400g tins of plum tomatoes
1 jar of Queen Red Beans, drained but not rinsed
2 tsp sweet smoked paprika
For the Tahini Drizzle3 tbsp tahini
1 garlic clove, grated
The juice of ½ lemon
For GarnishPomegranate molasses, to serve
A small bunch of soft herbs - such as fresh dill and mint
Serving suggestionsCous cous or bulgur wheat
Warm pitta bread
Grilled halloumi, to top (optional)
Toasted sunflower seeds, to top (optional)
Substitutions:Pomegranate molasses - balsamic vinegar or a mixture of honey or maple syrup with a squeeze of lemon juice
If you’ve got any greens lying around in the fridge, such as spinach or kale, you can bung those in too. Just stir them through the traybake in the last 10 minutes.
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Directions
Preheat the oven to 180C.
Tumble the aubergine and onion into a large baking dish or roasting tray and toss generously with the oil and a good pinch of salt and roast for 25-30 mins until they start to get some colour.
Once the aubergine and onions have started to caramelise, remove the tray from the oven and pour in the plum tomatoes. Mash them with a fork or potato masher (keeping clear not to mash the aubergine!). Add the paprika, drained beans and a good pinch of salt and stir to combine.
Bake for 20 minutes or so until bubbling and the sauce has thickened.
Meanwhile, make the tahini drizzle by mixing together the tahini, lemon juice, garlic, 1 tbsp of warm water and a pinch of salt and mix well until you reach a drizzle-able consistency, similar to single cream. Add more water to loosen, if needed.
When ready to serve, drizzle the tahini over the traybake and scatter over the fresh herbs. Finish with a drizzle of pomegranate molasses. Serve with grain of choice or flatbreads to mop up the juices.
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