The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Maple-roasted Aubergine, Butterbean Mash & Homemade Muhammara
Make your own Middle Eastern muhammara: a smoky blend of peppers, walnuts, paprika and maple syrup. Pair with roasted aubergines and a creamy butterbean mash. Serve with herby quinoa for extra fibre and fresh flavour, then get ready to feast!
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 160g quinoa (Quinoa 100%)
- 30g smooth cashew butter (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 20g walnuts (Nuts)
- 1 tbsp maple syrup (maple syrup(100%))
- 1 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 unwaxed lemon
- 2 aubergine
- 1 tbsp smoked paprika
- 1 handful of fresh dill
- 1 handful of fresh flat-leaf parsley
- 200g baby tomatoes
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 521
Protein: 19g
Carbs: 59g
Fat: 24g
Maple-roasted Aubergine, Butterbean Mash & Homemade Muhammara
Make your own Middle Eastern muhammara: a smoky blend of peppers, walnuts, paprika and maple syrup. Pair with roasted aubergines and a creamy butterbean mash. Serve with herby quinoa for extra fibre and fresh flavour, then get ready to feast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large bowl, a small bowl, a medium saucepan, a small saucepan, a sieve, a masher & a measuring jug
Roast the aubergines
- Halve the aubergines lengthways and cut a criss-cross pattern into the
- flesh
- Coat with 2 tsp oil, three-quarters of the paprika and a pinch of salt and pepper
- Place the aubergine onto the lined baking tray (skin-side down)
- Roast for 15 mins / air fryer 10 mins, until golden
Make the muhammara
- Meanwhile, halve the tomatoes, then add to the large bowl with the juice from 1 lemon and a pinch of salt and pepper. Set aside
- Finely chop the walnuts and roasted pepper, then place into the small bowl
- Add the sundried tomato paste, half the maple syrup, the remaining paprika, 1 tbsp oil and juice from half the remaining lemon. Mix to combine and season with salt and pepper
Finish the aubergine & cook the quinoa
- After 15 mins of roasting / air fryer 10 mins, drizzle the remaining maple syrup over the aubergine, then roast for another 12-15 mins / air fryer 8-10 mins, until soft
- Bring the medium saucepan filled with salted water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain
Make the mash
- Drain and rinse the beans
- Add the beans to the small saucepan with 200ml hot water and simmer for 6-8 mins, until most of the liquid has evaporated. Stir in the cashew butter, season generously with salt and mash. Add more water to get a smooth consistency, if necessary
Last bits & plate up
- Roughly chop the parsley and dill, then add to the tomato bowl, along with the cooked quinoa and 1 tbsp oil. Season with salt and pepper
- Serve the mash on plates, topped with the quinoa and roasted aubergine. Spoon over the muhammara
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