Baked Custard
The recipe Baked Custard can be made in roughly 45 minutes. This gluten free and lacto ovo vegetarian
Baked aubergines with cannellini beans
Details
- Servings: 6
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south american
Ingredients
- 2 aubergines, halved lengthways (leave the stem on)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 thyme sprig, leaves picked
- 400g can chopped tomato
- 400g can cannellini bean, drained and rinsed
- 25g parmesan (or vegetarian alternative), grated
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