Charlie Hibbert

Grilled Aubergine, Borlotti Beans & Sauce Vierge

by Charlie Hibbert Recipes 1 Sep 20


September is a celebration of the colourful produce we are bringing to the table at this bountiful time of year. This is a lovely Autumn dish that we make with some of the vegetables we grow here at Thyme. Delicious on its own or with grilled meat. 

Serves 4

500g fresh bortoltti beans, podded weight, or any other dried beans (though they will need to be soaked overnight and cooked for longer)
½ shallot
1 stick celery
1 bay leaf
1 sprig of thyme
cloves of garlic, crushed
Extra virgin olive oil
1 aubergine, cut into quarters

For the sauce vierge

tomatoes (preferably San Marzano), blanched, peeled, quartered, deseeded and chopped into 
rough chunks
½ shallot, cut into half moons
1 tbsp capers
Extra virgin olive oil
½ lemon, juice

To serve 

A large handful of parsley, chopped
Crusty bread
Grilled pork or lamb 

Put the shallot, celery, bay, thyme, garlic and a splash of olive oil in a pot, and gently sweat over a medium heat with the lid on, for five minutes.

Add the borlotti beans and cover with cold water, allow a little extra water in the pot as the beans will swell. Simmer over a low heat for 40 minutes or until the beans are cooked through.

Grill the aubergine in a little olive oil in a frying pan. Make sure they are cooked through with plenty of colour. Dress with some more olive oil and leave to one side to settle.

Put the tomatoes into a bowl with the shallot, capers, lemon and a good covering of olive oil. Season well with salt and pepper and allow to infuse on one side while the beans finish cooking.

Heat the beans, add the torn aubergine, tomatoes and their juices, chopped parsley, and season. 

Serve with crusty bread, or for a more hearty dish, grilled pork or lamb. 

Initially published in The Telegraph.