Charred aubergines with white beans salsa verde

Ingredients

• 2 tbsp olive oil plus extra for rubbing and drizzling
• 1 onion finely chopped
• 2 garlic cloves crushed
• ½ tsp chilli flakes
• 2 x 400g cans cannellini beans drained and rinsed
• 2 thyme sprigs
• 200ml vegetable stock
• 3 tbsp crème fraîche or vegan alternative, if needed
• lemon zested, plus wedges to serve
• 4 medium aubergines
• 50g flaked almonds toasted
• small bunch of parsley roughly chopped
• 40g skinless hazelnuts
• ½ small bunch of garlic clove
• 1 tbsp capers drained
• 1 tbsp red wine vinegar
• 7 tbsp olive oil

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