Soups & Stewsdeliciouslyella
Miso Aubergine & Black Bean Stew
This hearty aubergine stew is just the thing we turn to when the weather cools down. With silky roasted aubergine, fibre-rich beans and a garlicky tomato sauce, it’s simple, comforting, and even tastier the next day – perfect for batch cooking or freezing.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
📝 Preparation Steps
1
Preheat the oven to 200°C / 400°F. Prick the aubergines all over with a fork to let the steam to escape, then place on a large baking tray. Roast for 45—⏱️ 50 minutes, until soft and collapsed.
2
Meanwhile, warm the oil in a large saucepan over medium-low heat. Add the garlic and chilli flakes (if using) and cook for 1—⏱️ 2 minutes, until fragrant. Stir in the onion with a pinch of salt and cook for ⏱️ 10-15 minutes, stirring often, until softened.
3
Add the chopped tomatoes, miso paste, maple syrup and 400ml water (use one of the empty tomato tins to measure). Simmer for 15—⏱️ 20 minutes, until reduced by about one-third. Turn off the heat, cover with a lid, and leave to sit until the aubergines are ready.
chopped tomatoes28.219168 oz
4
When the aubergines are cool enough to handle, slice them in half and use a fork to scrape out the flesh. Stir this into the tomato sauce, then add the black beans, tahini and a drizzle of olive oil (optional). Season to taste and simmer gently for ⏱️ 5 minutes, until warmed through.
black beans17.63698 oztahini2 tablespoons
5
Scatter over the mint and parsley before serving. Delicious with steamed rice or toasted pittas.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...