Roasted Aubergines and Butter Beans in Chilli Pesto

Ingredients

• 5 garlic cloves, peeled

• 2 onions, cut into 12 wedges (360g)

• 1 large aubergine, cut into 6 wedges (400g)

• 120ml olive oil

• 1 jar butterbeans, drained (400g)

• 1 jar Ottolenghi Calabrian Chilli Pesto

• 240g plum cherry tomatoes

• greek yoghurt, to serve

• coriander leaves, to serve

Directions

• Step 1

  Preheat the oven to 230°C/200°C fan/gas 7.

• Step 2

  Add the garlic, onion, aubergine, half the oil, ¼ teaspoon of salt and a good grind of pepper to a 30 centimetre shallow cast iron pan. Mix well and roast for 20 minutes until golden and softened.

• Step 3

  Meanwhile, mix the remaining oil with the butterbeans, pesto, tomatoes and ¼ teaspoon of salt. Spoon the butterbean mixture over the aubergines and roast for a further 15 minutes until some of the butterbeans have slightly charred in places.

• Step 4

  Serve alongside the yoghurt and coriander if using.