Aubergine Steaks with Butter Beans & Green Sauce

• 2large aubergines (about 700g), each cut lengthways into 4 thick steaks
• 3 tbspolive oil
• 1 tspsmoked paprika
• 1 tspground cumin
• 480gdrained butter beans (about 2 × 400g tins), rinsed
• 1shallot, finely sliced
• 2garlic cloves, thinly sliced
• 60mlwater
• 80gspinach
• fine salt, to taste
• black pepper, to taste
• 15gflat-leaf parsley, 10g roughly chopped and 5g leaves reserved
• 15gcoriander, 10g roughly chopped and 5g leaves reserved
• 120gGreek yoghurt
• 1lemon, zested; juice half and cut the remaining half into 4 wedges

Method

1. 1Cut the aubergines into steaks, slice the shallot and garlic, and roughly chop 10g each of the parsley and coriander. Finely grate the lemon zest, squeeze the juice from one half, then cut the remaining half into 4 wedges.
2. 2Stir the chopped parsley and coriander, Greek yoghurt, lemon zest and lemon juice together. Season with salt and pepper; it should be loose enough to spoon, sharp with lemon and properly green-flecked.
3. 3Brush the aubergine steaks with 2 tbsp of the olive oil. Rub all over with the smoked paprika, cumin, salt and black pepper.
4. 4Heat a griddle pan or heavy frying pan over medium-high heat for 4 minutes until the surface is very hot and faintly smoking. Keep a second frying pan ready for the beans.
5. 5Cook half the aubergine steaks for 5 minutes until deeply striped and releasing easily from the pan. Turn and cook for 5 minutes until charred on the second side and a knife slides into the centre without resistance; transfer to a warm plate.
6. 6Cook the remaining aubergine steaks for 5 minutes until deeply striped, then turn and cook for 5 minutes until soft all the way through. While they cook, heat the remaining 1 tbsp olive oil in the second pan.
7. 7Add the shallot to the bean pan and cook for 3 minutes until soft and translucent. Add the garlic and cook for 30 seconds until pale gold and fragrant.
8. 8Add the butter beans and water, then cook for 3 minutes until the beans are glossy and hot. Fold in the spinach and cook for 1 minute until wilted but still green, then season with salt and pepper.
9. 9Spoon the whole butter beans and spinach onto four plates, then set the tender aubergine steaks over them. Spoon the green yoghurt sauce so it falls between the pieces, then scatter with the reserved parsley and coriander leaves and serve with the lemon wedges.

Per serving

kcal

270

protein

13.2g

fibre

12.5g

carbs

29.8g

fat

12.7g