AUBERGINE (EGGPLANT) WITH BLACK BEANS & TRUFFLE SAUCE

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AUBERGINE (EGGPLANT) WITH BLACK BEANS & TRUFFLE SAUCE

This delicious recipe comes from chef, food explorer and author David Bez stunning recipe book Vegan Love. David cooks by focusing on different elements of a dish - a protein, a centrepiece vegetable and rich sauces to elevate. This aubergine dish is a umami packed delight. Cook it today! 

Ingredients

PROTEIN/CARB

• 1 tablespoon extra virgin olive oil
• 1⁄2 shallot, finely chopped
• 1⁄4 courgette (zucchini), grated
• 120g (41⁄4oz) cooked black beans
• 1⁄4 teaspoon sea salt
• freshly ground black pepper, to taste

MAIN VEG

• 1 large aubergine (eggplant)
• 1 teaspoon extra virgin olive oil
• sea salt and freshly ground black pepper, to taste

SAUCE

• 60ml (2fl oz) oat single (light) cream
• 1 teaspoon oil
• sea salt and freshly ground black pepper, to taste

TOPPING

• Sprinkle of chilli  flakes
• Sprinkle of fresh at-leaf parsley leaves
• A sprinkle of hemp seeds

Method

Cooking time: 45 MINUTES

PROTEIN/CARB

1. Heat the olive oil in a pan over a medium heat and cook the shallot until transparent but not burned, then add the courgette and cook until golden.
2. Add the beans, stir well and heat through, then season with salt and pepper.

MAIN VEG

1. Preheat the oven to 200°C (400°F)/gas mark 6.
2. Peel the aubergine and rub it with oil, salt and pepper.
3. Place it on a baking tray (sheet) and bake for 30–35 minutes until tender, but still not completely mushy.
4. Transfer to a chopping board or wire rack and let cool.

SAUCE

1. Place all the ingredients in a bowl and stir to combine.

ASSEMBLING

1. Spoon the sauce onto a plate, followed by the beans and lay the aubergine on top.
2. Scatter over the chilli, parsley and hemp seeds and serve.

Recipe and imagery by David Bez from his stunning recipe book Vegan Love. 

Vegan Love : David Bez : 9781914239168 : Blackwell's (blackwells.co.uk)