And we also love eggplant meals....
And we also love bean sauce!
So this dinner is always a winner.
It's a little bit fiddly with all the different parts but it's not difficult. And it's well worth the effort.
EGGPLANT BEAN SAUCE on ROASTED POTATOES
Wrap 4 large potatoes in foil & bake in a 200C oven for one hour or until soft in the centre. While the potatoes are cooking prepare the eggplant & bean sauce.
Put the eggplant and onion in a large frying pan and dry fry til the eggplant is tender.
You can add stock or water to stop the vegetables from sticking if needed.
Cook until the eggplant is soft
In a blender combine: 1 tin borlotti beans, drained
1 roasted red capsicum
1 teaspoon minced garlic
Blend til smooth.
Pour the blended bean mix over the cooked eggplant.
Mix together and warm over medium heat until warmed through. Sprinkle with 1 teaspoon Italian herbs and freshly chopped basil.
Serve over the cooked potatoes.
Want a quick alternative - make the eggplant bean sauce and serve it over brown rice or couscous.
Question of the day:
What is your favourite topping to serve over roasted potatoes?