Aubergine and bean casserole

作者： 洋流不孤寂

Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 4-6 Dietary Vegetarian Balance healthy ingredients beautifully with this vegan casserole recipe. This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion. By Simon Rimmer From Something for the Weekend Ingredients👧 For the casserole 1 tbsp vegetable oil 2 onions, quartered 1 garlic clove, crushed 250g/9oz chestnut mushrooms, halved 2 aubergines, cut into large chunks 2 x 400g/14oz can borlotti or butter beans 75g/3oz brown sugar 1 tsp smoked paprika 100ml/3½fl oz vegetable stock 75g/3oz molasses 100g/4oz tomato ketchup 1 tbsp Dijon mustard 30ml/1¼fl oz sherry vinegar 1 tbsp chopped fresh parsley

用料

• vide supra

Aubergine and bean casserole的做法步骤

步骤 1

Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.

步骤 2

Add the mushrooms and aubergines and cook for 10 minutes.

步骤 3

Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.

步骤 4

Serve with flatbreads.

菜谱创建时间：2016-12-09 04:40:41