Grilled aubergine, borlotti beans and sauce vierge
Charlie Hibbert, head chef at Thyme in Gloucestershire says: “This is a lovely summer dish that we make with some of the vegetables we grow here. Delicious on its own or with grilled meat.”
SERVES FOUR INGREDIENTS
500g fresh borlotti beans, podded weight, or any other dried bean (though they will need to be soaked overnight and cooked for longer)
½ shallot
1 stick celery
1 bay leaf
1 sprig of thyme 2 cloves of garlic, crushed
Extra virgin olive oil
1 aubergine, cut into quarters rough chunks
½ shallot, cut into half moons
1 tbsp capers
½ lemon, juice Extra-virgin olive oil
To serve
A large handful of parsley, chopped Crusty bread Grilled pork or lamb
METHOD
Put the shallot, celery, bay, thyme, garlic and a splash of olive oil in a pot, and gently sweat the mixture 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, there is nothing pleasant about spongy, raw aubergine.
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 covering of olive oil. Season with salt and pepper, and allow to macerate on one side while the beans finish cooking.
Heat the beans, add the torn aubergine, tomatoes and their liquor, chopped parsley, and season.
Serve with crusty bread and grilled pork or lamb.