Recipe by Jodie SmithRoasted aubergines and butter beans in chilli pesto
Here's one for your collection. Aubergines go from sometimes-difficult to almost buttery when given enough time in a hot oven, butterbeans develop golden crusts (keeping their creamy interiors), and cherry tomatoes collapse into sweet puddles that bind it all together. The magic ingredient is our Calabrian Chilli Pesto – it does all the heavy lifting in terms of flavour. Serve with some rice or flatbreads for scooping up every bite.
Method
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Preheat the oven to 230C.
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Add the garlic, onion, aubergine, half the oil, ¼ teaspoon of salt and a good grind of pepper to a 30 centimetre shallow cast iron pan. Mix well and roast for 20 minutes until golden and softened.
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Meanwhile, mix the remaining oil with the butterbeans, Calabrian chilli & tomato pesto, tomatoes and ¼ teaspoon of salt. Spoon the butterbean mixture over the aubergines and roast for a further 15 minutes until some of the butterbeans have slightly charred in places.
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Serve alongside the yoghurt and coriander if using.
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