Butter Bean & Aubergine Ragu

Creamy butter beans with aubergine, wrapped in a smoky tomato sauce. Beans add extra protein and fibre and are an inexpensive way to bulk out any dish, they're also perfect flavour vessels as they absorb all the aromatics. This dish is finished with a drizzle of creamy tahini yoghurt. To keep this dairy as well as gluten free, use a dairy free yoghurt. Remember to season the dish to taste with salt and pepper as you cook it, this helps to enhance the flavour. If you prefer you can increase the quantities of dried oregano and paprika, according to how you like it.

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Ingredients

aubergine 1 (cubed)
garlic cloves 2 (sliced)
onion 1 (sliced)
basmati rice 240 g
tomato purée 2 tbsp
chopped tomatoes 400 g
butter beans 800 g (drained)
smoked paprika 2 tsp
dried oregano 2 tsp
dairy free yoghurt 3 tbsp
tahini 1 tbsp
lemon ½ (juice)

Method

Prep the ingredients

Chop the aubergine into small cubes.
Peel and thinly slice the garlic and onion.

Cook the aubergine

Heat a dash of oil in a pan on a medium-high heat. Add the aubergine, season with salt and pepper and cook for 5 - 7 minutes, until it starts to brown, then transfer from the pan and set aside. The aubergine can absorb a lot of oil as it cooks, so if needed add a splash more.

Cook the ragu and rice

Heat another dash of oil in the same pan you cooked the aubergine in, then add the onion and garlic and cook for 3 minutes. Stir in the tomato purée and cook for 2 minutes until it starts to turn a deeper red, this caramelises it and adds extra flavour.
Stir in the chopped tomatoes with the butter beans. If you like you can also add some of the liquid from the tin of butter beans for extra flavour.
Sprinkle in the paprika and dried oregano, then mix well. Check the seasoning and adjust to how you like it. Simmer gently for 10 minutes, adding a little water if needed.
Meanwhile, cook the rice according to the packet instructions.

Make the tahini yoghurt

While the ragu cooks, make the tahini yoghurt. Juice the lemon. In a bowl mix together the tahini with a dash of hot water to loosen it, then stir this into the yoghurt.
Add the lemon juice to taste and until you have a drizzling consistency. Season to taste and add a splash more hot water if needed.

Add the aubergine and plate up

Add the aubergine back into the pan with the butter bean ragu and heat through.
Plate up the rice, top with the ragu and then drizzle with the tahini yoghurt. Tuck in and enjoy!

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