White-bean mash with wilted spinach, zucchini and tomato
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Time to make:
$3.10 per serve
(at time of publication)
Full ingredients list:
2 medium zucchini, trimmed, cut into batons
1 large eggplant, trimmed, diced into 2cm cubes
olive oil spray
250g punnet cherry tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 garlic clove, crushed
2 teaspoons finely chopped fresh sage leaves, plus extra 1 tablespoon, to garnish (optional)
2 x 400g cans cannellini beans
1/4 cup reduced-salt vegetable stock
1/2 cup fresh low-fat ricotta
150g baby spinach, wilted, to serve
4 slices wholegrain sourdough toast, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Put zucchini and eggplant on prepared tray; spray with olive oil. Roast for 20 minutes, turning once. Add tomato to tray; drizzle vegetables with vinegar. Roast for 10 minutes, or until vegies are golden and tender.
Step 2 Meanwhile, heat olive oil in a large saucepan set over medium heat. Add garlic and sage to pan, and cook, stirring, for 30 seconds. Add beans and vegie stock; cook for 2–3 minutes, or until beans are heated through. Mash until almost smooth (keeping some texture), then stir ricotta through mash and remove from heat.
Step 3 Put 1 slice toast on each serving plate; top with mash, roast vegies and spinach. Serve immediately.
About this recipe
First published: May 2014