Roasted White Beans with Aubergine

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the cubed aubergine with 3 tablespoons of olive oil, half the minced garlic, salt, and pepper on a large baking sheet, spreading in a single layer.

   Tip: Cut aubergine into uniform pieces so they roast evenly.

2. 2

   Roast the aubergine for 20 minutes, stirring halfway through, until golden and tender.

3. 3

   While the aubergine roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened.

4. 4

   Add the remaining garlic to the skillet and cook for 1 minute until fragrant, then stir in the fresh thyme and dried oregano.

   Tip: Don't let the garlic burn; stir constantly for the first 30 seconds.

5. 5

   Add the halved cherry tomatoes to the skillet and cook for 3 minutes, stirring occasionally, until they begin to soften and release their juices.

6. 6

   Drain and rinse the white beans, then add them to the skillet along with the vegetable broth. Stir well and simmer for 3-4 minutes.

7. 7

   Remove the roasted aubergine from the oven and fold it gently into the bean mixture in the skillet.

8. 8

   Pour the lemon juice over the dish and stir to combine. Cook together for 2 minutes to meld the flavors.

   Tip: Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

9. 9

   Transfer to a serving dish and garnish with fresh parsley before serving warm.

   Tip: This dish can be served as a main course with crusty bread or as a hearty side dish.