In this recipe I have used cooked white beans but you can use other kinds of beans. I like to use dry beans, cooking them in a pressure cooker; I believe it’s a much healthier (and cheaper) option but if you don’t have time to use this method then simply use canned beans. To achieve 300 grams of cooked white bean I use 120-150 grams of dry beans.
2 large onions, sliced
5 garlic gloves
½ tbsp turmeric
½ tbsp cumin seeds
1 tsp cinnamon
¼ tsp black pepper
200g green beans, cut in 2cm pieces
3 tbsp tomato purée
300g cooked white beans
40ml freshly squeezed lime juice
For the topping
Some coriander chopped for garnishing
1-2 red chilli peppers, deseeded and chopped
For the dressing
50ml freshly squeezed lime juice
1 tsp honey
2 garlic clove, crushed
1 tbsp tamari sauce
2 tbsp water, more as needed
To make the grilled aubergine, preheat the oven to 200°C fan/ 425°F/ Gas 7
. Cut the aubergines in half lengthways, leaving the stalks intact. Score the flesh with a knife to make a criss-cross pattern. Brush the flesh side with 2 tablespoons of olive oil and season with salt and pepper.
Place the aubergines (flesh-side down) in a grill pan or baking tray and grill for 15 minutes, until leathery and soft. Turn the aubergines over and grill for a further 15-20 minutes.
Meanwhile, add the olive oil in a large frying pan over a low to medium heat. Add the onion and mix well, fry for 10 minutes or until soft and lightly golden. Add the garlic and fry for a further couple of minutes. Add the turmeric, cumin, cinnamon and black paper and stir for 30 seconds.
Add the beans to the pan along with a cup of water, stir to mix and bring to boil. Place the lid on the pan and cook for 7-10 minutes or until the beans are cooked but still al-dente.
Add the tomato purée and stir to mix and cook for a couple of minutes. Add the lime juice and stir to mix and cook for a further minute or two. Season if needed and set aside.
By now, the aubergines should be ready. Remove from the oven and spoon the bean mixture evenly on top. Bake in the oven for approximately 5 minutes.
Meanwhile, make the dressing by adding all the dressing ingredients in a bowl and mixing well with a spoon until you achieve a consistent texture.
Garnish the stuffed aubergines with a little chopped coriander and chilli pepper before serving.