About this recipe
Adding some beans or pulses into your mash is a great way of not only getting another portion of vegetables into your meals, but also great for upping the protein content too.
I find cannellini beans work especially well as they are super soft and when combined with root vegetables with sweet potato and carrot, make a really creamy mash.
The root vegetables in this recipe can easily be switched up depending on what you have available; I also love to use squash and swede when in season. But also, making a mash with several different kinds of vegetables, rather than just your humble white potato, can be a great way of getting a little more variety into your diet and increasing your vegetable and fibre intake – win win!
Photo Credit: Hope Pointing
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For the aubergine
- 1 Large aubergine
- 2 Tbsp olive oil
- 2 Cloves of garlic, crushed
- 2 Tsp dried oregano
- ½ Tsp cayenne pepper
- 4 Tsp smoked paprika
- 2 Tsp ground cumin
- Zest of one lemon
- Salt and pepper
For the bean mash
- 1 Can of cannellini beans, drained
- 1 Sweet potato
- 2 Carrots
- 1 Vegetable stock cube
- Olive oil
- Salt and pepper
- Juice of one lemon
- Serve with rocket, salad, or steamed greens
Preheat the oven to 180C.
Begin by preparing the rub for the aubergine; combine the olive oil, oregano and all the dried spices in a small bowl and mix well.
Next, prepare the aubergine. Half the aubergine lengthways and then score the flesh in a criss-cross pattern with the knife. The criss-cross cuts should go about 1cm deep in the aubergine. Then drizzle on the spice mixture and rub into the flesh of each of the aubergine halves.
Place the aubergine halves onto a baking tray lined with grease-proof paper and bake/roast for 30-40 minutes until the flesh is completely soft and the top is nicely golden. It may need a little longer cooking time, depending on the size of the aubergine.
Whilst the aubergine is cooking, begin cooking the mash. Place the sweet potato and carrots in a large pan of salted water and bring to the boil. Cook for around 15 minutes until the vegetables are tender. Remove from the heat and drain well.
Put the drained vegetables back into the empty pan and add in the cannellini beans, vegetable stock cube/powder, lemon juice, a little salt and plenty of black pepper and mash with a potato masher. The texture of the mash is completely up to you – if you prefer a smooth mash, continue until completely smooth. You may need to add a little water or milk to achieve a smoother consistency.
Serve the cooked aubergine with the warm, creamy mash and finish with some steamed greens or salad; I also love garnishing with some fresh herbs like parsley or coriander.