The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g flaked almonds (Nuts)
- 240g green beans
- 250g mozzarella (Milk)
-
400g passata(tomatoes, salt, citric acid)
-
4 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
2 tsp Italian herbs(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
-
460g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 chilli
- 4 garlic clove
- 2 onion
- 3 aubergine
Allergens
Contains:
Nuts, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 523Kcal |
| 342kJ | 2188kJ | |
| Fat | 4.3g | 27g |
| of which saturates | 1.5g | 9.5g |
| Carbohydrates | 6g | 39g |
| of which sugars | 2.8g | 18g |
| Protein | 4.2g | 27g |
| Salt | 0.28g | 1.8g |
| Fibre | 3.1g | 20g |
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Aubergine & Butter Bean Parmigiana with Almond Green Beans
A beloved Italian classic with a Mindful Chef twist - you'll assemble your Parmigiana with layers of vibrant aubergines, roasted until gooey, and creamy butterbeans, simmered in a rich tomato sauce, made with Cirio's Italian passata. Top with mozzarella and grill until golden and bubbling. On the side? Tender green beans, tossed with crunchy almonds. Buon appetito!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line 2 large baking trays with parchment paper
- Pull out a sieve, a measuring jug, a large frying pan & a large baking dish
Roast the aubergines
- Slice the aubergines lengthways into 1cm thick slices
- Lay out the aubergine in a single layer onto the lined baking trays. Drizzle over 1 tbsp oil and season with salt
- Roast for 20 mins, until soft and golden
Soften the onion
- Meanwhile, finely dice the onions. Finely chop or crush the garlic. Deseed and thinly slice the chilli
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Drain and rinse the butter beans
Simmer the butter beans
- Add the garlic and chilli (for more of a kick) and italian herbs to the pan and cook for 1 min
- Stir in the sundried tomato paste, passata, butter beans and 50ml water. Bring to the boil, then simmer for 4-5 mins, until reduced slightly. Season to taste with salt and pepper
Assemble the dish
- Turn the grill to high (240C)
- Spoon a layer of the butter bean mixture into the base of the large baking dish and top with a layer of aubergine
- Repeat this twice more, with the remaining bean mixture and aubergine
- Top with the mozzarella, torn into small pieces. Grill for 5-6 mins, until golden and bubbling
Char the green beans & plate up
- Trim the green beans
- Wash the empty frying pan and return to medium heat with 1/2 tbsp oil. Once hot, add the green beans for 3-4 mins, until starting to char. Add a splash of water and cook for a further 2 mins, until softened. Stir in the almonds and season with salt and pepper
- When ready, serve the aubergine & butter bean parmigiana onto plates, with the green beans alongside
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