© MealPair. All rights reserved.
Made for better dinners and smarter shops.
A hearty, tomato-rich Spanish-inspired skillet of smoky aubergine, butter beans and spinach, finished with lemon.
Adjust recipe
Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
easy
For 2
Get everything ready
Wash the spinach. Cut the aubergine into 2 cm cubes, finely chop the onion and garlic, and drain and rinse the butter beans.
Measure the oil, smoked paprika, thyme and lemon juice. Keep the spinach and beans separate for later.
Step by step
Heat the oil in a large deep frying pan over a medium-high heat. Add the aubergine and cook, stirring regularly, until browned and beginning to soften.
Timer available in cooking mode · 10 min
Add the onion and cook until softened. Stir in the garlic, smoked paprika and thyme for 30 seconds, then add the chopped tomatoes and butter beans. Bring to a gentle simmer.
Timer available in cooking mode · 8 min
New — public averages appear after five verified ratings.
Sign in to rateMake ingredients go further
Ranked by useful ingredient overlap and enough variety to keep the meals distinct.
Awaiting review
Roasted sweet potatoes filled with smoky chicken mince, butter beans, tomatoes and spinach.
Awaiting review
Juicy smoked-paprika chicken burgers in soft buns, with quick roasted sweet potato wedges and a lemony spinach salad.
Awaiting review
A briskly spiced chicken curry in a rich tomato and spinach sauce, finished with lemon.
Awaiting review
Seared chicken in a gently smoky tomato sauce, naturally sweetened and thickened with ripe banana.
Stir in the spinach until wilted. Season with salt, black pepper and lemon juice, then serve hot.
Timer available in cooking mode · 2 min
