1 large aubergine
1 red onion, quartered
1 x 400g tin of butter beans, drained
4 tbsp of olive oil
1 tbsp of harissa
1 tbsp of maple syrup
Salt and freshly cracked black pepper
Rice, quinoa or flatbreads, to serve
Tahini (sesame paste)
Herbs of your choice
Step 1Preheat the oven to 180°C . Line a baking pan with baking parchment.
Step 2To hedgehog the aubergine, cut it in half, lengthways. Cut the flesh of each half lengthwise into quarters without cutting through the skin. Then make 6-8 cuts across the flesh to divide it into chunks.
Step 3Put the aubergine and onion in the prepared pan. Mix the dressing ingredients in a bowl, then gently brush some over the veggies. Add the butter beans to the bowl with the remaining dressing, toss and add to the baking pan.
Step 4Pop in the oven for 20–25 minutes until everything is golden brown. The beans should be slightly crunchy and the veggies brown and soft.
Step 5Once done, serve with rice, quinoa or flatbreads.