Broad Bean and Lemon-dressed Aubergine with Pine Nuts

Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes


2 aubergines, cut in half
2tbsp olive oil
Salt and pepper

200g broad beans, podded (approx. 400g unpodded)
1 lemon, zested and juiced
1 tsp tahini
4 tbsp extra virgin olive oil

200g feta, crumbled
100g pine nuts, toasted
Small bunch of flat leaf parsley, chopped

Salt and pepper


1. Preheat the oven to 200°C /400°F.

2. Score the aubergines with a sharp knife, brush them with the olive oil and then season with salt and pepper.

3. Place them on a baking tray and put in the oven for 20 minutes or until golden brown.

4. While you are waiting for the aubergines to cook, bring a medium sized pan of salted water to the boil, then cook the broad beans for 2 minutes, drain and refresh under cold water, then squeeze the beans out of their shells and set aside.

5. In a small bowl, mix together the lemon juice and zest, tahini and extra virgin olive oil, season with salt and pepper and add the broad beans.

6. Once the aubergines are cooked, divide between 4 plates, sprinkle over the feta, pine nuts and parsley, then spoon over the broad bean dressing and serve.

Printer-friendly Microsoft Word document version of this recipe