Aubergine & Kidney Bean Bake Recipe

This aubergine and kidney bean bake is a perfect winter warmer, full of warm flavours. The biggest chore in this recipe is chopping up the vegetables, the rest makes itself in the oven! I use a shortcut to cook the onions and garlic by placing them in a bowl with some oil and cooking in the microwave at full blast for a few minutes. This saves time and work, and there is one less pan to clean up afterwards but you can sweat them in the usual manner. I like to use Lebanese 7 spice to give the dish a Middle Eastern twist, but if you don’t have any you can always use a combination of cinnamon, ground coriander and ground cumin, a pinch of ground clove, ground cardamon and black pepper. I like to have this with vermicelli rice, but you can have it with potatoes too.

Aubergine & Kidney Bean Bake Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 6 tbsp olive oil
  • 1 medium aubergine
  • 1 medium courgette
  • 240 g (drained) kidney beans
  • 1 medium onion
  • 4 cloves of garlic
  • 1 red pepper
  • 1 green pepper
  • 1 tbsp sweet smoked paprika
  • 1 tsp Lebanese 7 spice
  • 400 g tinned tomatoes
  • 1 cup (240 ml) water
  • Salt to taste
  • 6 tbsp olive oil
  • 1 medium aubergine
  • 1 medium courgette
  • 8½ oz (drained) kidney beans
  • 1 medium onion
  • 4 cloves of garlic
  • 1 red pepper
  • 1 green pepper
  • 1 tbsp sweet smoked paprika
  • 1 tsp Lebanese 7 spice
  • 14 oz tinned tomatoes
  • 1 cup  water
  • Salt to taste

Instructions

  1. Preheat the oven to 180C (355F).
  2. Finely dice the onion and 2 cloves of garlic, place in a bowl with 2 tbsp of olive oil and cook at full power for 5 minutes. This will cook them until translucent.
  3. Dice the peppers, aubergine and courgette into small cubes and add to a baking dish. Gently crack the other 2 cloves of garlic and these whole (with the skin on).
  4. Add the sweet smoked paprika, the spices and seasoning, the tomatoes and a cup of water.
  5. Add the drained kidney beans and the cooked onions and mix well.
  6. Add the remainder of the olive oil on top and bake at 180C (355F) for 1 hour.

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