Baked aubergine parmigiana with extra beans
Parmigiana with grilled (not fried) aubergine and a white-bean layer for substance.
Slow confit tomatoes with garlicky beans & burrata
A tray of confit cherry tomatoes and garlic spooned over white beans and torn burrata.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Confit tomatoes, garlic and thyme in the oil at 140C fan for 60 minutes.
- Step 2
Warm and lightly crush the beans; season.
- Step 3
Spoon beans into bowls, top with confit tomatoes and some of their oil.
- Step 4
Tear over burrata; finish with basil, pepper and bread. Leftover confit keeps a week chilled.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 19g |
| Carbohydrates | 36g |
| – of which sugars | 10g |
| Fibre | 10g |
| Fat | 33g |
| – of which saturates | 9g |
| – of which omega-3 | 0.4g |
| Calcium | 240mg |
| Iron | 4.2mg |
| Salt | 0.7g |
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