Pepper Seared Aubergine with a Cannellini Bean Cassoulet, delicious and easy to make.

Pepper Seared Aubergine with a Cannellini Bean Cassoulet, delicious and easy to make.

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Pepper Seared Aubergine with a Cannellini Bean Cassoulet, delicious and easy to make. I’ve just got my new cookie cutter contraption today, it looks a bit strange and I’m not entirely sure how the cookie itself will form, but I’ll give it a bash, cookie dough is never wasted in this house! This cassoulet is seriously rich in flavour, it’s incredibly tasty and would be great on it’s own with a couple of slices of crusty bread, very rustic. Best thing is, it’s so easy to make. In a deep saucepan, heat 2 tbsp water over a medium heat and add the onion, garlic and carrots and cook for 5 minutes before adding in the spices and stirring to coat the mixture, now add in the tin tomatoes, tomato puree and lemon juice and mix everything together, pop in the cannellini beans and half a cup of water, mix through, turn the heat to low, cover and allow to simmer for half an hour. In the meantime, preheat your grill to high and slice the aubergines length ways before brushing on the balsamic vinegar to each slice (back and front) then sprinkle over the black pepper and place on the grill gate to cook for 15 minutes, turning half way through. To serve, spoon some of the cassoulet in a bowl, sprinkle over the bread crumbs and layer a few slices of aubergine on top. Picante Mushroom Pasta with Olive Tapenade Toast, quick and easy, ready in half an hour.

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