By This Sun-Dried Tomato Beans and Roasted Aubergine (Vegan High-Protein) balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Sun-Dried Tomato Beans and Roasted Aubergine (Vegan High-Protein) captures the essence of healthy & special diet|vegan while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Sun-Dried Tomato Beans and Roasted Aubergine (Vegan High-Protein) becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 medium aubergines (eggplants), cut into slices
1 cup sun-dried tomatoes, chopped
2 cans (400g each) white beans (such as cannellini or chickpeas), drained and rinsed
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper, to taste
Fresh basil, chopped (for garnish)
1 tbsp balsamic vinegar (optional)
PREPARATION STEPS
Roast the Aubergine: Preheat your oven to 400°F (200°C). Place the aubergine slices on a baking sheet, drizzle with olive oil, and season with salt, pepper, and dried oregano. Roast for 25-30 minutes, flipping halfway, until golden and tender.
Prepare the Beans: While the aubergine is roasting, heat a large pan over medium heat. Add a little olive oil and sauté the garlic for 1-2 minutes until fragrant. Stir in the sun-dried tomatoes, smoked paprika, and beans. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through. If you want a saucier texture, add a splash of water or vegetable broth.
Combine: Once the aubergine is roasted, arrange the slices on plates and spoon the sun-dried tomato beans over the top.
Finish & Serve: Drizzle with balsamic vinegar if desired, then garnish with fresh basil for a burst of color and freshness.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
