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Roast Aubergine With Bean Purée Recipe

Recipe By Great British Chefs

Chantelle nicholson serves up a stunning slow-roasted aubergine recipe, served with a luscious white bean pure and tangy tamarind sauce for a delectable vegan dinner party dish.

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3hr 55minstotal
3hr 55m.total
Roast Aubergine With Bean Purée
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Ingredients for Roast Aubergine With Bean Purée Recipe

  • 1/2 Aubergines
  • 1/2 tablespoon Olive oil
  • 1/2 tablespoon Vegetable oil
  • 1/2 Onions
  • 1/2 tablespoon Non dairy butter
  • 75 milliliter Vegetable Stock
  • As required Sea salt
  • As required Freshly ground black pepper
  • 37.50 milliliter Non dairy milk
  • 1/2 Bay leaves
  • 1/2 tablespoon Non dairy butter
  • 100 gram Tinned cannellini beans
  • As required Sea salt
  • As required Freshly ground black pepper
  • 12.50 gram Tamarind paste
  • 25 milliliter Vegetable Stock
  • 1/4 tablespoon Agave syrup
  • 1/4 tablespoon Cornflour
  • As required Coriander
  • 1/4 tablespoon Vegetable oil
  • 1/2 Onions
  • 0.13 Leek
  • 1/2 Small carrots
  • 1/4 stick Celery
  • 0.13 Garlic bulb
  • 1/4 tablespoon Tomato paste
  • 0.13 teaspoon Marmite
  • 1/4 sprig Rosemary
  • 1/4 Bay leaf
  • 1/2 sprig Thyme
  • 3/4 White peppercorns
  • 0.06 teaspoon Coriander seeds
  • 0.06 teaspoon Fennel seeds
  • 0.13 Garlic bulb
  • 1/4 tablespoon Vegetable oil
  • 1/2 Onions
  • 0.13 Leek
  • 1/2 Small carrots
  • 1/4 stick Celery
  • 1/4 tablespoon Tomato paste
  • 1/4 sprig Rosemary
  • 1/4 Bay leaf
  • 1/2 sprig Thyme
  • 3/4 White peppercorns
  • 0.06 teaspoon Coriander seeds
  • 0.06 teaspoon Fennel seeds
  • 1/2 Aubergines
  • As required Sea salt
  • 1/2 tablespoon Olive oil
  • 1/2 tablespoon Vegetable oil
  • 1/2 Onions
  • 1/2 tablespoon Non dairy butter
  • 75 milliliter Vegetable Stock
  • 100 gram Tinned cannellini beans
  • 37.50 milliliter Non dairy milk
  • 1/2 Bay leaves
  • 1/2 tablespoon Non dairy butter
  • As required Freshly ground black pepper
  • As required Sea salt
  • 1/4 tablespoon Cornflour
  • 12.50 gram Tamarind paste
  • 25 milliliter Vegetable Stock
  • 1/4 tablespoon Agave syrup
Nutrition
value
660
calories per serving
41 g Fat13 g Protein59 g Carbs16 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    13g
  • Carbs
    59g
  • Fiber
    16g

MacroNutrients

  • Carbs
    59g
  • Protein
    13g
  • Fiber
    16g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    284mg
  • Iron
    6mg
  • Vitamin A
    2546mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    164mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    60mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    118mg
  • Manganese
    1mg
  • Phosphorus
    300mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs