Butter beans provide plenty of fibre alongside plant protein, helping to support a healthy gut microbiome while creating a meal that is deeply satisfying. Aubergines contribute anthocyanins and other polyphenols concentrated within their richly coloured skins, while garlic and onions provide sulphur-containing compounds that continue to be studied for their role in supporting cardiovascular health. Harissa brings together spices such as chilli and cumin, both naturally rich in protective phytochemicals, while tahini contributes healthy unsaturated fats, calcium and lignans from sesame seeds. Finished with extra virgin olive oil and fresh herbs, this is a colourful example of how Mediterranean-style ingredients combine to support both flavour and long-term health.

Serves: 2 

Ingredients

For the aubergine

• 1 large aubergine, cut into thick wedges
• 1 tbsp extra virgin olive oil
• Sea salt and black pepper

For the butter beans

• 1 tbsp extra virgin olive oil
• 1 red onion, finely sliced
• 3 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 1 tbsp rose harissa
• 2 tbsp tomato purée
• 400g tin butter beans, drained
• 150ml vegetable stock
• Juice of ½ lemon

For the herby tahini

• 2 tbsp tahini
• Juice of ½ lemon
• Small handful parsley
• Small handful coriander
• 1 small garlic clove
• 2-3 tbsp water
• Pinch of sea salt

To serve

• Fresh parsley
• Toasted pumpkin seeds
• Lemon wedges

Method

1. Heat a griddle pan or large frying pan until smoking hot. Toss the aubergine with the olive oil, season well and cook for 10-12 minutes, turning regularly until deeply charred and completely tender.
2. Meanwhile, heat the remaining olive oil in a saucepan. Cook the onion over a medium heat for 6-8 minutes until softened.
3. Stir in the garlic, smoked paprika, harissa and tomato purée. Cook for another minute until fragrant.
4. Add the butter beans and vegetable stock. Simmer gently for 6-8 minutes until the sauce has thickened slightly. Finish with the lemon juice and season to taste.
5. Blitz together the tahini, lemon juice, parsley, coriander, garlic, water and salt until smooth, adding a splash more water if needed to create a drizzleable consistency.
6. Spoon the smoky butter beans into shallow bowls. Top with the charred aubergine, drizzle generously with the herby tahini and scatter over parsley and toasted pumpkin seeds. Serve with lemon wedges for squeezing over at the table.