Greek-Style Roasted Aubergine with Creamy Tomato Beans
Inspired by rustic Greek cuisine, this dish combines silky roasted aubergine with creamy white beans simmered in a garlicky tomato sauce, finished with olive oil and fresh herbs. It’s cozy, plant-based, and packed with Mediterranean flavor — perfect served warm or at room temperature with crusty bread or a fresh salad.
⏱ Time:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
For the Roasted Aubergine:
2 medium aubergines (eggplants), halved lengthwise
2 tbsp olive oil
Salt and pepper, to taste
For the Creamy Tomato Beans:
2 tbsp olive oil
1 small onion, finely chopped
2–3 cloves garlic, minced
1 can (400g) white beans (eg. cannellini or butter beans), drained and rinsed
1 can (400g) crushed tomatoes or finely chopped ripe tomatoes
1 tbsp tomato paste
½ tsp dried oregano
½ tsp ground cumin (optional, for warmth)
¼ tsp chili flakes (optional)
Salt and pepper, to taste
1 tsp red wine vinegar or lemon juice
2 tbsp plant-based cream or Greek yogurt (optional, for extra creaminess)
For Garnish:
2 tbsp chopped fresh parsley or dill
Extra virgin olive oil, for drizzling
Optional: crumbled feta or dairy-free alternative
Instructions:
1. Roast the Aubergines:
Preheat oven to 400°F (200°C).
Brush aubergine halves with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking tray.
Roast for 30–35 minutes, or until soft and golden.
2. Make the Creamy Tomato Beans:
Heat 2 tbsp olive oil in a skillet over medium heat.
Sauté onion for 5–7 minutes until soft, then add garlic and cook for another minute.
Stir in tomato paste, crushed tomatoes, oregano, cumin, chili flakes, salt, and pepper.
Simmer for 10 minutes, then stir in white beans and a splash of water if needed.
Cook on low heat for another 5–7 minutes until thick and creamy.
Add red wine vinegar and optional cream/yogurt for a rich finish.
3. Assemble:
Place roasted aubergine halves on plates or a platter.
Spoon creamy tomato beans over each half.
Drizzle with olive oil, sprinkle with parsley or dill, and add crumbled feta if desired.
Notes:
Rustic variation: Scoop and mash the aubergine into the beans for a rustic stew-style dish.
Make it spicy: Add extra chili or a spoonful of harissa to the beans.
Cheesy version: Top with crumbled feta before broiling for 2–3 minutes.
Perfect with: Warm pita, crusty bread, or lemon rice.
❓ Frequently asked questions FAQ:
Q: Can I use dried beans instead of canned?
A: Yes! Cook 1 cup dried white beans until tender (about 1.5 cups cooked).
Q: Is this dish freezer-friendly?
A: Yes. The tomato bean sauce freezes well. Roast fresh aubergine before serving.
Q: Can I make this ahead?
A: Absolutely. It tastes even better the next day as the flavors meld.
Q: Is it vegan?
A: Yes, as long as you skip the feta or use a vegan alternative.
Nutritional Value
Calories 320 kcal
Protein 9 g
Carbohydrates 28 g
Dietary Fiber 9 g
Total Fat 18 g
Saturated Fat 3 g
Sugar 8 g
Sodium 420 mg