This is the kind of dish I love making for myself in summer. First my dog is not trying to get a piece of it because there is no meat and secondly I cannot do it when my boyfriend is home because he cannot eat aubergines. Did I just put my dog in front of my boyfriend? Apparently I did, but then , I only see him about once a week (my boyfriend, not the dog) and this leaves me the freedom to make all recipes I enjoy. Since it was some time I had not made any dish with beans, I thought it would be a good idea. When I don’t plan meals I end up using the canned form but when I do I always feel a little guilty because of the bisphenol-A. This time my conscience was clean as I went all the way and soaked my beans and cooked them the following day. For this recipe I combined ingredients I enjoy (I especially like the aubergine walnut combination) and the end result turned out to be a real treat.
Borlotti Bean and Aubergine Salad
Recipe for 4
Prep time: 10 min
Cook time: 15 min
450 g cooked borlotti (the canned ones will also do the trick)
1 large aubergine
2 tbsp chopped basil
7-8 dry roasted walnut kernels
2 garlic cloves
2 tbsp lemon juice
4 tbsp olive oil
salt and pepper
1 spring onion
Heat oven at 240°
Cut the aubergine into cubes of about 1.5 cm. With the blade of a knife crush the garlic. Place both ingredients in a baking dish with two tbsp. olive oil, salt, pepper and paprika to taste. Toss and cook in the oven for 15 minutes. Toss the vegetables half way through the roasting process.
Meanwhile chop the spring onion and the walnut kernels and quarter the cherry tomatoes.
In a bowl make the vinaigrette bay combining the lemon juice, olive oil, salt and pepper. Remove the aubergines from the oven and add them to the salad dressing bowl with the borlotti beans, the basil and the walnut kernels and the tomatoes. Toss and on top add the chopped spring onions. Serve.