
Total Time
45 min
Servings
4
Calories
190
Difficulty
Medium
Prick the eggplant and bake it on a tray at your oven's highest temperature for 40 minutes.
In a deep pan fry the olive oil, garlic, chilli, basil and parsley until garlic is soft but not coloured.
Cut the eggplant and scrape the insides into the pan.
Add the cooked beans and stock.
Bring to boil, simmer for 20 minutes.
Puree half, then mix through the rest. Season with pepper.
Sprinkle abundantly with grated Parmesan cheese and serve.
Per serving (recipe makes 4 servings)
190kcal
Calories
10% Daily Value
7g
Fat
11% Daily Value
3g
Saturated Fat
16% Daily Value
25g
Carbohydrates
8% Daily Value
15g
Net Carbohydrates
6% Daily Value
9g
Sugar
10% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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