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–+ servings
Sun-Dried Tomato Beans and Roasted Aubergine

Sun-Dried Tomato Beans and Roasted Aubergine Bliss in 30 Minutes

This vibrant Sun-Dried Tomato Beans and Roasted Aubergine dish is a protein-packed, gluten-free vegan delight simmered in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 1 can Borlotti Beans Rinsed and drained
  • 1/2 cup Sun-Dried Tomatoes Chopped, oil-packed recommended
For the Aubergine
  • 1 medium Aubergine (Eggplant) Cubes
  • 2 tablespoons Olive Oil For roasting
For the Aromatics
  • 2 cloves Garlic Minced
  • 1 medium Onion Chopped
For Garnishing
  • 1/4 cup Basil Freshly chopped
  • optional Greek Yogurt Can use vegan yogurt

Equipment

  • Oven
  • skillet
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) and prepare your baking sheet.
  2. Chop the aubergine into 1-inch cubes, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes.
  3. While the aubergine roasts, heat olive oil in a skillet and sauté the onion and garlic until translucent.
  4. Add the rinsed borlotti beans and chopped sun-dried tomatoes to the skillet, cooking for an additional 5-7 minutes.
  5. Combine the roasted aubergine with the bean mixture, stirring well to mix the flavors.
  6. Serve warm, garnished with basil and a dollop of Greek yogurt if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Rinse beans to reduce sodium. Use fresh ingredients for the best flavor, and feel free to customize with more veggies or spices.

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