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Baked aubergine with white beans

Roasted aubergine filled with white beans, tomato, spinach and mozzarella.

Baked aubergine half with white-bean tomato filling.
478 kcal per servingPrep time: 16 minServings: 2DinnerStuffed aubergineWhite beans

Ingredients

  • 1 medium aubergine, halved
  • 150 g cooked white beans
  • 150 g chopped tomatoes
  • 70 g baby spinach
  • 50 g mozzarella and oregano

Method

  1. Score the aubergine flesh and bake cut-side up at 210°C for 22 minutes.
  2. Simmer beans and tomatoes for 8 minutes and wilt in the spinach.
  3. Spoon into the aubergine, top with mozzarella and oregano and bake 10 minutes.

Calories in context

At 478 kcal per serving, this dish is about 24% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as the evening meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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