Charred aubergines with white beans and salsa verde

• olive oil↗2 tbsp tbsp

  plus extra for rubbing and drizzling

• onion↗1

  finely chopped

• garlic cloves↗2

  minced

• chili flakes↗½ tsp tsp
• white beans (cannellini)↗2 x 400g cans

  drained and rinsed

• thyme sprigs↗2
• vegetable broth↗200ml ml
• crème fraîche↗3 tbsp tbsp

  or vegan alternative if needed

• lemon↗

  zest, plus wedges for serving

• medium aubergines↗4
• toasted almond flakes↗50g g

  toasted

• parsley↗small bunch of

  roughly chopped

• shelled hazelnuts↗40g g
• garlic clove↗½ small bunch of
• capers↗1 tbsp tbsp

  drained

• оцет з червоного вина↗1 tbsp
• оливкова олія↗7 tbsp

Step-by-step instructions

1. 1

   Heat the oil in a pan over low heat and sauté the onion with a pinch of salt for 10 minutes. Add the garlic and chili flakes and cook for another 2 minutes. Add the beans, thyme and broth, bring to a boil and simmer for 15 minutes, or until the beans start to break down slightly. Stir in the crème fraîche and lemon zest. Season to taste.

2. 2

   To make the salsa verde, place the parsley, toasted hazelnuts, garlic, capers, vinegar and oil in a mortar and crush everything together – this will take about 5 minutes. Alternatively, pulse in a food processor until combined but not completely smooth. Transfer to a bowl and season to taste.

3. 3

   Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthwise and score the cut side with a diamond pattern using a knife. Brush them with oil, then place directly on the grill and cook 7–10 minutes per side, or until browned and tender. Alternatively, cook under a grill (see tip below). Arrange the cooked aubergines with the bean ragout and salsa verde, sprinkle with toasted almonds and serve with lemon wedges.