Easy Vegan Aubergine and Black Bean Bake with Herb Tahini Sauce
Ingredients
2 tbsp Biona Extra Virgin Olive Oil
1 large aubergine, sliced into thick chunks
1 red onion, peeled and chopped
2 × 400g tins Biona Chopped Tomatoes
2 × 400g tins Biona Black Beans
2 tsp paprika
Salt and pepper to taste
For the Tahini Drizzle:
3 tbsp Biona White Tahini
Juice from ½ a lemon
1 garlic clove, grated
1 tbsp water
Pinch of salt
For serving:
Handful of fresh basil
Handful of fresh dill
Sourdough slices
Method
- Preheat your oven to 200/180°C fan.
- In a large roasting tray, toss the aubergine and onion with some olive oil, salt, and pepper, then place in the oven to roast for 20 minutes.
- Once the aubergine and onions have started to caramelize, remove the tray from the oven and add in the tomatoes, black beans, and season with paprika, salt, and pepper.
- Place the roasting tray back into the oven for another 20 minutes.
- While this is in the oven, start making the tahini drizzle by mixing tahini, lemon juice, garlic, a pinch of salt, and water. Mix this until you have reached a drizzle consistency.
- Finally, remove the tray from the oven, top with the tahini drizzle and herbs, then you are ready to serve and enjoy with a delicious slice of toasted sourdough.
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