Spiced Aubergine and Kidney Beans – Recipe for Donation


This recipe is the perfect for anyone trying to widen their choice of vegetables or eat less meat; whilst still enjoying meaty mouthfeel flavours, since it also provides that same unctuous texture.  Aubergine is less common as a vegetable and its early uses in recipes such as ratatouille often left people somewhat disappointed.  It was usually under cooked and under seasoned – leaving a bad impression and bad rap!  I hope I can change your mind with this recipe. It’s packed full of flavour, and nutrient dense. Perfect served with rice, flat breads and a dollop of yogurt!

Serves 4


3 tbsp olive oil

1 large onion – finely diced

3 cloves garlic, crushed

1 large aubergine, diced – 2 cm cubed

2 courgettes, finely diced

1 tsp chilli flakes

2 tsp paprika

2 tsp ground cumin

400g canned chopped tomatoes

1 can of kidney beans

250ml vegetable stock

2 tbsp tomato puree paste

1 tbsp honey or sugar

2 tsp sherry vinegar

1/2 tps salt and pepper or to taste

1 tbsp lemon juice


For the yogurt:

240ml greek yogurt

1 tbsp lemon juice

3 tsp chopped mint

3 drops of tabasco

To serve:

2 tsp chopped corainder

steamed rice to serve


Cooking Instructions:

  1. Start by dicing the aubergine, place in a bowl and sprinkle 1 tsp salt – mix well and let it stand for 10-15.  Rinse off in cold water and drain.
  2. In a large frying pan – heat 1 tbsp oil and fry the aubergine over a medium heat, soften and glaze the aubergine to crisp up where possible – it should take about 10-12 minutes.  do this in batches if necessary so bot to over-crowd the pan. remove the aubergine from the pan and set aside on a plate.
  3. Repeat with the diced courgette – cook for 5 minutes or so on a medium heat to achieve a golden glaze, remove from the pan and set aside.
  4. Using the same pan heat the remaining 1 tbsp olive oil over medium heat. Sauté onion and garlic 3-4 mins, until softened. Add aubergine, courgette, chilli flakes, paprika, cumin, salt and black pepper. Cook, stirring for 5-6 mins.
  5. Stir in tomatoes, beans, tomato paste, sherry vinegar and sugar. Bring to a boil on a high heat, reduce heat to low and simmer 5 minutes before adding the stock. Stir well, bring to the boil once more, reduce the heat and cook for 10 minutes, until sauce thickens.
  6. add the lemon juice, stir through and switch off.
  7. In a bowl, combine yogurt, lemon juice, mint and a few drops Tabasco. Season to taste.
  8. Stir coriander leaves into the aubergine, season to taste. Serve with rice and yogurt sauce.

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