Baked Aubergines with Cannellini Beans and Parmesan

• aubergines↗2

  cut lengthwise, halved (stem left on)

• olive oil↗2 ст. л. tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• thyme sprig↗1

  leaves removed

• canned diced tomatoes↗400g g
• canned cannellini beans↗400g g

  drained and rinsed

• Parmesan↗25g g

  (or vegetarian alternative), grated

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C for convection/gas 7). Using a knife, score the cut side of the aubergines in a cross pattern. Place them in a baking dish or on a tray, brush with half the oil, sprinkle with salt and your favorite spices, and bake for 30 minutes until they become tender.

2. 2

   While the aubergines are baking, heat the remaining oil in a skillet. Add the onion and garlic, sauté for about 8 minutes until softened. Add the thyme leaves, tomatoes, beans, and half a cup of water. Simmer for another 8 minutes until the sauce thickens, then season to taste.

3. 3

   Place the beans under and around the aubergine halves. Sprinkle with grated Parmesan and bake for another 10 minutes until a golden crust forms on top.