Grilled Kidney Beans with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Grilled aubergine and hearty kidney beans make such a satisfying combination, and the best part is that everything comes straight from your pantry or a quick trip to the store without breaking the bank. Kidney beans are packed with fiber and protein, so you get a genuinely filling meal that's also good for you. The smoky char from grilling the aubergine pairs beautifully with the tangy balsamic and fresh herbs, creating something that tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 2aubergine(cut lengthwise into 1/2-inch slabs)
- 2 canscanned kidney beans(drained and rinsed)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 candiced tomatoes(14 oz)
- 1red onion(thinly sliced)
- 2 sprigsfresh rosemary
- 1 teaspoonfresh thyme(dried or fresh)
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. While heating, brush both sides of the aubergine slabs generously with 3 tablespoons of olive oil and season with half the salt and pepper.
Tip: Let the oil sit on the aubergine for a few minutes to help it absorb for better flavor.
- 2
Place aubergine slabs directly on the grill grates and cook for 4-5 minutes per side until they develop golden char marks and become tender. Transfer to a cutting board and cut into bite-sized pieces.
Tip: Don't move the aubergine too often on the grill to achieve those beautiful caramelized marks.
- 3
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sliced red onion, sautéing for 3-4 minutes until softened and fragrant.
Tip: Watch the garlic carefully to avoid burning, which can make it bitter.
- 4
Stir in the canned diced tomatoes with their juices, drained kidney beans, rosemary sprigs, and thyme. Season with remaining salt and pepper.
Tip: Crush the rosemary sprigs slightly with your hands before adding to release more essential oils.
- 5
Simmer the bean mixture for 8-10 minutes, stirring occasionally, until the sauce reduces slightly and the flavors meld together.
Tip: The longer the simmer, the more the flavors will deepen and blend beautifully.
- 6
Remove the rosemary sprigs and stir in the grilled aubergine pieces, balsamic vinegar, and lemon juice. Gently fold everything together for 2 minutes until heated through.
Tip: Adding the aubergine toward the end keeps it from breaking down while still allowing the flavors to combine.
- 7
Divide the grilled kidney beans and aubergine among serving bowls. Drizzle with any remaining pan juices and serve warm or at room temperature.
Tip: This dish tastes even better the next day as the flavors continue to develop.
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