Dinner recipe

Smoky Aubergine Butter Bean Rice with Parsley Lemon

Name: Smoky Aubergine Butter Bean Rice with Parsley Lemon
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Ingredients: 2 aubergine; 2 tins butter beans; 300g basmati rice; 1 tin chopped tomatoes; 1 red pepper; 1 onion; 3 cloves garlic; 1 lemon; 30g fresh parsley; 2 tbsp olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp black pepper

Vegan rice bowls with roasted aubergine, butter beans, chopped tomatoes, peppers, smoked paprika, parsley, and lemon.

Start cooking Ingredients

45 min640 kcal4 base servingsDinnerVeganGluten FreeRice Bowl

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: aubergine, butter beans, basmati rice, chopped tomatoes

Dietary fit: Vegan, Gluten-free, Lower Sugar

Serving tip: The smoky beans reheat well; loosen with a splash of water before serving.

Smoky Aubergine Butter Bean Rice with Parsley Lemon plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

2 aubergine
2 tins butter beans
300g basmati rice
1 tin chopped tomatoes
1 red pepper
1 onion
3 cloves garlic
1 lemon
30g fresh parsley
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp black pepper

You'll also need

baking tray, wide pan, saucepan with lid, sieve, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prepare the vegetables
Heat the oven to 220C/200C fan/gas 7. Cut the aubergines into 2cm chunks, dice the red pepper, finely chop the onion, grate the garlic, chop the parsley, and zest and juice the lemon.
12 min
Step 2
Roast the aubergine
Toss the aubergine with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the ground cumin, black pepper, and a pinch of salt, then roast for 22 to 25 minutes until golden at the edges and soft inside.
25 min
Step 3
Cook the rice
Rinse the basmati rice, then simmer it with 600ml water and a pinch of salt for 10 minutes; turn off the heat and leave covered for 8 minutes.
18 min
Step 4
Start the tomato beans
Heat the remaining 1 tablespoon olive oil in a wide pan over a medium heat and cook the onion and red pepper for 6 minutes until softened.
6 min
Step 5
Simmer the beans
Stir in the garlic and remaining 1 teaspoon smoked paprika for 1 minute, then add the chopped tomatoes, drained butter beans, 100ml water, and a pinch of salt; simmer for 10 minutes until glossy.
11 min
Step 6
Finish with lemon
Fold the roasted aubergine into the beans, stir in 2 tablespoons lemon juice and half the parsley, then serve over rice with lemon zest and the remaining parsley.
4 min

Recipe

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Dinner recipe

Smoky Aubergine Butter Bean Rice with Parsley Lemon

Vegan rice bowls with roasted aubergine, butter beans, chopped tomatoes, peppers, smoked paprika, parsley, and lemon.

Start cooking Ingredients

45 min640 kcal4 base servingsDinnerVeganGluten FreeRice Bowl

Allergy and dietary checks

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: aubergine, butter beans, basmati rice, chopped tomatoes

Dietary fit: Vegan, Gluten-free, Lower Sugar

Serving tip: The smoky beans reheat well; loosen with a splash of water before serving.

Image: Shop Sorted generated asset

Ingredients

What you need

2 aubergine
2 tins butter beans
300g basmati rice
1 tin chopped tomatoes
1 red pepper
1 onion
3 cloves garlic
1 lemon
30g fresh parsley
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp black pepper

You'll also need

baking tray, wide pan, saucepan with lid, sieve, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prepare the vegetables
Heat the oven to 220C/200C fan/gas 7. Cut the aubergines into 2cm chunks, dice the red pepper, finely chop the onion, grate the garlic, chop the parsley, and zest and juice the lemon.
12 min
Step 2
Roast the aubergine
Toss the aubergine with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the ground cumin, black pepper, and a pinch of salt, then roast for 22 to 25 minutes until golden at the edges and soft inside.
25 min
Step 3
Cook the rice
Rinse the basmati rice, then simmer it with 600ml water and a pinch of salt for 10 minutes; turn off the heat and leave covered for 8 minutes.
18 min
Step 4
Start the tomato beans
Heat the remaining 1 tablespoon olive oil in a wide pan over a medium heat and cook the onion and red pepper for 6 minutes until softened.
6 min
Step 5
Simmer the beans
Stir in the garlic and remaining 1 teaspoon smoked paprika for 1 minute, then add the chopped tomatoes, drained butter beans, 100ml water, and a pinch of salt; simmer for 10 minutes until glossy.
11 min
Step 6
Finish with lemon
Fold the roasted aubergine into the beans, stir in 2 tablespoons lemon juice and half the parsley, then serve over rice with lemon zest and the remaining parsley.
4 min

Smoky Aubergine Butter Bean Rice with Parsley Lemon

What you need

You'll also need

Step by step

Prepare the vegetables

Roast the aubergine

Cook the rice

Start the tomato beans

Simmer the beans

Finish with lemon

Related recipes for the week

Saucy Ratatouille Butter Bean Rice with Parsley

Smoky Aubergine Chickpea Tomato Rice with Lemon

Garlic Prawn Butter Bean Stew with Tomato Rice

Loading the recipe.

Smoky Aubergine Butter Bean Rice with Parsley Lemon

What you need

You'll also need

Step by step

Prepare the vegetables

Roast the aubergine

Cook the rice

Start the tomato beans

Simmer the beans

Finish with lemon

Related recipes for the week

Saucy Ratatouille Butter Bean Rice with Parsley

Smoky Aubergine Chickpea Tomato Rice with Lemon

Garlic Prawn Butter Bean Stew with Tomato Rice