Burnt Aubergines With Braised Butter Beans & Hot Pepper Sauce

4.5
0
Notes
40 mins cook
If you can find a better way to cook an aubergine, we're all ears. Something magical happens when they’re burnt. The flavour is unparalleled. Sit them on a sea of creamy, rich beans and top with a sharp hot pepper salsa verde, and you’re off.
Ben Lippett

Ben Lippett

Burnt Aubergines With Braised Butter Beans Hot Pepper Sauce
Serves
4
Red Chilli
Shallots
Fennel
Garlic Cloves
Fresh Rosemary
Cooked Butter Beans
Aubergines
Drained Roasted Red Pepper
Sherry Vinegar
Fresh Parsley
Fresh Mint
Fresh Dill
Pickled Guindilla Chillies
Pickled Chilli Brine
Olive Oil
Sea Salt

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    Ben Lippett

    Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

    Ben Lippett
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