Spicy Braised Eggplant & Butter Beans with Goats Feta & Mint

Beans are my forever love. Not only are they an excellent plant-based protein, they are also very affordable and easy to prepare. This recipe is low on maintenance, but doesn’t compromise on fun. The perfect one-pot wonder meal when you CBF. Serve with couscous or some crusty sourdough with a drizzle of good quality extra virgin olive oil.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 20 Mins

Method

1
Heat a large round casserole pot or saucepan, for which has a lid, over a medium heat. Add the olive oil and onions, then sauté for 1-2 mins until they begin to soften and turn translucent.
2
Add the eggplant, smoked paprika, oregano, cumin, chilli flakes, cinnamon, tomato paste and season generously with salt and pepper. Cook for 2 minutes, stirring regularly until the eggplant begins to soften.
3
Deglaze the pot by adding the red wine (or vinegar) and let cook out for 1 minute.
4
Add the chicken stock, tomatoes, butter beans and garlic. Bring up to the boil, then cover with lid and turn down the heat to a low simmer for 15 minutes.
5
Remove from the heat, take off the lid and let sit for 5 minutes before serving.
6
Drizzle over some extra olive oil and top with crumbled goats feta and a scattering of fresh mint.
7
Serve alongside some crusty bread or couscous