Spicy Baked Honey and Tomato Aubergine with Black Beans

Serves 2

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  • 2 tbsp Olive oil
  • 1 tbsp Honey
  • 2 tbsp Tomato puree
  • 3 cloves Garlic, grated
  • 1 tsp Chilli flakes
  • ½ tsp Cinnamon
  • 2 tsp dried Oregano
  • 2 tbsp Balsamic vinegar
  • 300g Aubergine, cut into 2cm batons
  • 400g Courgette, cut into 2cm batons
  • 200g Red onions, quartered
  • 1 tin Black beans, drained
  • 30g pine nuts (optional)

Preheat the oven to 180C fan assisted

Add the aubergine, courgette and onions to a baking tray

Mix the tomato puree, honey, oregano, chilli flakes, balsamic vinegar, olive oil in a bowl (add a splash of water if needed to loosen the mixture)

Pour the mixture into the baking tray and massage into the vegetables

Bake for 20-25 minutes

Remove and stir through the black beans (add a splash of water if needed) and bake for another 10 minutes until the aubergine and courgettes are coloured and cooked through

Remove and serve with pine nuts if you like

View Spicy Baked Honey and Tomato Aubergine with Black Beans

Prep time: 5 minutes

Cook time: 35 minutes

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Dinner, Lunch, Side, Dairy Free, Gluten Free, Vegetarian

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