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
For the salsa verde
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

Method
step 1
Heat the oil in a frying pan set over a low heat and fry the onion with a pinch of salt for 10 mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock, bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the crème fraîche and lemon zest. Season to taste.

step 2
To make the salsa verde, put the parsley, hazelnuts, garlic, capers, vinegar and oil in a pestle and mortar and crush everything together – this will take about 5 mins. Alternatively, blitz in a food processor until combined but not smooth. Transfer to a bowl and season to taste.

step 3
Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, or until charred and soft. Alternatively, cook under a grill (see tip, below). Top the cooked aubergines with the bean ragu and salsa verde, then scatter over the toasted almonds and serve with the lemon wedges on the side.