Source: Stuffed flatbreads and butterbean dip: Harriet Mansell’s vegetarian summer spread – recipes

Smoky Roast Tomato, Garlic and Aubergine Butter Bean Stew

Course Dinner
Cuisine Italian
Keyword Aubergine, Butter Bean, Garlic, Stew, Tomato, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Soak Time 15 minutes
Servings 2 people


  • 85 g chashew nuts unsalted
  • 0.5 aubergine 200g
  • 4 tbsp olive oil
  • 3 cloves garlic 2 peeled and crushed, 1 peeled
  • 300 g cherry tomatoes
  • 115 g smoked tofu
  • 1 tbsp sun-dried tomato paste
  • 0.5 tsp cayenne pepper
  • 0.5 lemon zested and juiced
  • 1 bannana shallot peeled and finely sliced
  • 400 g butter beans 1 tin, drained
  • 3 sprigs basil
  • 3 sprigs oregano


  • Heat the oven to 180C (160C fan)/350F/gas 4. Put the cashews in a bowl, cover with just-boiled water and leave to soak for 15 minutes.
  • Cut the aubergine into 1cm cubes, put on an oven tray and toss in a little olive oil with half a teaspoon of salt and the two crushed garlic cloves. Bake for 15-20 minutes, stirring once halfway, until caramelised and golden, then remove and set aside. Meanwhile, put the tomatoes on a second baking tray, drizzle with a little oil,toss to coat, then roast alongside the aubergine for the last 10 minutes of its cooking time, until lightly blistered.
  • Drain the cashews and put them in a blender with the roast tomatoes, a teaspoon of salt, the smoked tofu, tomato paste, cayenne, the peeled garlic clove, the lemon juice and zest, and black pepper to taste. Blend smooth, then add more salt and/or lemon juice to taste.
  • Put a nonstick frying pan on a medium heat, add a tablespoon of oil, then sweat the shallots, stirring, for three to four minutes, until translucent and softened. Add the butter beans and roast aubergine, cook, stirring, for a minute or so, then add enough of the tomato and tofu sauce to bind the mix  should you end up with surplus sauce, it will keep for three days in the fridge and doubles up as a nice dip. Heat through, loosen with a little water, if need be, and check the seasoning one last time.
  • Spoon into a bowl, tear the herb leaves over the top, drizzle with some extra-virgin olive oil and serve.


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