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.
Ingredients For Roast Aubergine With Bean Purée Recipe
2 Aubergines
2 tablespoon Olive oil
2 tablespoon Vegetable oil
2 Onions
2 tablespoon Non dairy butter
300 milliliter Vegetable Stock
Sea salt
Freshly ground black pepper
150 milliliter Non dairy milk
2 Bay leaves
2 tablespoon Non dairy butter
400 gram Tinned cannellini beans
Sea salt
Freshly ground black pepper
50 gram Tamarind paste
100 milliliter Vegetable Stock
1 tablespoon Agave syrup
1 tablespoon Cornflour
Coriander
1 tablespoon Vegetable oil
2 Onions
0.5 Leek
2 Small carrots
1 stick Celery
0.5 Garlic bulb
1 tablespoon Tomato paste
0.5 teaspoon Marmite
1 sprig Rosemary
1 Bay leaf
2 sprig Thyme
3 White peppercorns
0.25 teaspoon Coriander seeds
0.25 teaspoon Fennel seeds
0.5 Garlic bulb
1 tablespoon Vegetable oil
2 Onions
0.5 Leek
2 Small carrots
1 stick Celery
1 tablespoon Tomato paste
1 sprig Rosemary
1 Bay leaf
2 sprig Thyme
3 White peppercorns
0.25 teaspoon Coriander seeds
0.25 teaspoon Fennel seeds
2 Aubergines
Sea salt
2 tablespoon Olive oil
2 tablespoon Vegetable oil
2 Onions
2 tablespoon Non dairy butter
300 milliliter Vegetable Stock
400 gram Tinned cannellini beans
150 milliliter Non dairy milk
2 Bay leaves
2 tablespoon Non dairy butter
Freshly ground black pepper
Sea salt
1 tablespoon Cornflour
50 gram Tamarind paste
100 milliliter Vegetable Stock
1 tablespoon Agave syrup
Nutrition value
660
calories per serving
41 g Fat13 g Protein59 g Carbs16 g FiberOther
Current Totals
41 g Fat
13 g Protein
59 g Carbs
16 g Fiber
MacroNutrients
Carbs
59 g
Protein
13 g
Fiber
16 g
Fats
Fat
41 g
Vitamins & Minerals
Calcium
284 mg
Iron
6 mg
Vitamin A
2546 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
164 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
6 mg
Copper
1 mcg
Magnesium
118 mg
Manganese
1 mg
Phosphorus
300 mg
Selenium
11 mcg
Zinc
2 mg
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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