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🧆 Middle Eastern & Med

Butter Bean Puttanesca With Grilled Aubergine, Crispy Kale, Organic Garlic Ciabatta & Fresh Parsley

5Steps
1Base
4Fresh items
Butter Bean Puttanesca With Grilled Aubergine, Crispy Kale, Organic Garlic Ciabatta & Fresh Parsley

Base · make ahead

Add fresh

  • 11 grilled aubergine
  • 100 g½ bunch crispy kale
  • organic garlic ciabatta
  • small bunchsmall bunch fresh parsley

Method

  1. Fry garlic and chilli, then add olives, capers and tomatoes for a puttanesca sauce.
  2. Warm the butter beans through the sauce until creamy.
  3. Grill the aubergine and crisp the kale.
  4. Pile the beans onto plates with the aubergine and kale.
  5. Serve with garlic ciabatta and fresh parsley.

Highlighted = a make-ahead base; that's where it goes in.

Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.