Page 38 - Interface October Issue 2025

ROASTED AUBERGINES AND

BUTTER BEANS IN HARISSA PASTE

Every so often, there’s a recipe you find yourself making
over and over - the kind that slips effortlessly into rotation
because it hits that perfect balance of effort and reward.

Serves 4-6 | Prep 15 min | Cook 35 min

INGREDIENTS
- 5 Garlic cloves, peeled
- 2 Onions, cut into 12 wedges (360g)
- 1 Large aubergine, cut into 6 wedges (400g)
- 120ml Olive oil
- 1 Tin butterbeans, drained (400g)
- 1 Jar Harissa paste
- 240g Plum tomatoes

METHOD
1. Preheat the oven to 230C.
2. Add the garlic, onion, aubergine, half the
oil, ¼ teaspoon of salt and a good grind of
pepper to a 30 centimetre shallow cast iron
pan. Mix well and roast for 20 minutes until
golden and softened.
3. Meanwhile, mix the remaining oil with the
butterbeans, harissa paste, tomatoes and
¼ teaspoon of salt.
4. Spoon the butterbean mixture over the
aubergines and roast for a further 15 minutes
until some of the butterbeans have slightly
charred in places.

To serve: Greek yoghurt, coriander leaves,
fresh parsley and pine nuts for sprinkling on top.

INTERFACEDigimag | OCTOBER 2025 | 36