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Bowl of aubergine and mung beans in rich tomato sauce, garnished with fresh basil leaves and served with crusty bread slices, overhead view

Mediterranean Aubergine & Mung Beans in a Rich Tomato Sauce

Prep: 20 mins | Cook: 45 mins | Total: 65 mins | Quantity: 2 servings

Ingredients

  • 85g (1/2 cup) dried mung beans (sub with dried lentils)
  • 2 medium aubergines
  • olive oil
  • 1 onion – red or brown – peeled and finely diced
  • 4 large cloves garlic – peeled and crushed
  • 400g can cherry tomatoes
  • 125ml (1/2 cup) water
  • 1 tablespoon balsamic vinegar
  • 1 heaped teaspoon miso paste
  • 1 tablespoon sugar
  • 1 tablespoon tomato puree
  • 1 teaspoon smoked paprika
  • 1 vegetable stock cube (or 2 teaspoons bouillon)
  • salt and pepper
  • few leaves fresh basil
  • 80g (1/2 cup) vegan feta – crumbled

Instructions

  1. The mung beans DO need to be soaked - for at least 12 hours. So pop them in a bowl and cover with plenty of water the day before you want to cook them
  2. When you're ready to cook, preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  3. Cut the aubergines in half then score a criss cross pattern across the flesh without cutting all the way through
  4. Heat a drizzle of oil in a large ovenproof pan then put the aubergines in cut side down. Sizzle on the hob for a few minutes until the aubergine starts to caramelise. Lift them out onto a plate
  5. Into the pan add another drizzle of oil and the chopped onion. Saute for a few minutes until just starting to caramelise
  6. Add the garlic and cook for a further minute
  7. Add the tinned cherry tomatoes, water, balsamic, sugar, miso, tomato puree, smoked paprika and stock cube and give everything a good mix. Taste and add salt and pepper and turn off the heat
  8. Drain the mung beans then stir those into the pot
  9. Cut the aubergines in half across the width then nestle those into the sauce, cut side down
  10. Bake in the preheated oven for 40-45 minutes, until the sauce is thick and the mung beans cooked
  11. Spoon into warmed bowls and scatter with fresh basil and crumbled vegan feta

Recipe by The Cook & Him at https://thecookandhim.com/recipes/mediterranean-aubergine-mung-beans-in-a-rich-tomato-sauce/