Get the latest OK! breaking news on WhatsAppOur community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More infoJoin us on WhatsApp For some, the new year reset is the perfect time to try something different. From giving Dry January a go to learning how to run a 5k, the beginning of a new year can prompt a lifestyle overhaul. Among those is Veganuary, which saw 629,000 people worldwide sign up to give a plant-based diet a go in 2022. If you’re one of the thousands who are trying a vegan diet this month, or you’re simply looking to eat more plant-based meals, this harissa aubergine on butter bean mash recipe by chefs Roxy Pope and Ben Pook proves that vegan food is far from boring. Harissa aubergine on butter bean mash Serves 3-4
Harissa aubergine on butter bean mash is bursting with flavour and is plant-based too
(Image: Yuki Sugiura)
So Vegan: EASY by Roxy Pope and Ben Pook is out now
(Image: Yuki Sugiura)
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Ingredients Olive oil 2 aubergines, diced 1 onion, peeled and finely chopped 3 garlic cloves, peeled and finely chopped 1 tsp ground cinnamon 1 sprig of fresh rosemary, leaves picked and chopped 2 tbsp rose harissa paste 2 x 400g tins of green lentils, drained and rinsed 1 x 400g tin of chopped tomatoes Salt and pepper A small handful of fresh parsley (10g), chopped For the mash 2 x 400g tins of butter beans, drained and rinsed 1 lemon, juice only Method Heat a drizzle of oil in a saucepan on a medium-high heat. Add the aubergines and fry for 8-10 minutes. Remove the aubergines from the pan, add the onion and an extra drizzle of oil, and fry for 5 minutes. Add the garlic, cinnamon and rosemary and fry for 1 minute. Stir in the rose harissa paste, lentils, chopped tomatoes and generous pinches of salt and pepper. Put the aubergines back into the pan, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes. Meanwhile, put the butter beans into a separate small saucepan on a medium heat. Add a drizzle of oil, salt and pepper, and the juice of the lemon. Heat the beans and mash with a masher until smooth. Serve the aubergine and lentil mixture over the butter bean mash and finish with a drizzle of oil and the parsley. So Vegan: EASY by Roxy Pope and Ben Pook (Penguin Michael Joseph, hardback £22), is out now
