Makes 4 halves (serves 2-4)
Prep time : 25 minutes
Cook time : 35 minutes


2 eggplant washed and sliced lengthways

For the bean mixture

1 can borlotti Beans
One cup passata (strained tomatoes)
1 teaspoon of oregano
Half a teaspoon of salt
1 tablespoon of extra-virgin olive oil
Half small, chopped red onion

To roast capsicum

1 whole red capsicum (sliced in half seeds removed)
1 whole yellow capsicum (sliced in half seeds removed)
1 tablespoon of extra-virgin olive oil

4 tablespoons of hummus (spread 2 tbsp under each eggplant half)

To garnish
Quarter cup of chopped walnuts
Quarter cup of chopped parsley
Drizzle of extra version, olive oil, salt, and pepper


1. Wash slice and add your eggplant to a roasting tray.
2. Make little slits in the eggplant add a little drizzle of olive oil, salt, and pepper to the flesh side
3. Roast flesh side down for 20 minutes, then flip and roast flesh side up for a further 20 minutes.
4. Do the same with the capsicum roast, curved side up for 25 minutes.
5. Meanwhile, make your bean mixture by adding one tablespoon of olive oil to a medium pan and sauté onions until soft.
6. Strain and wash the beans, add them to the onions along with one cup of passata.
7. Cover and simmer for 5 minutes.
8. After five minutes, add salt and oregano. Cover and simmer for a further five minutes then remove from heat.
9. When the eggplant is ready, use a fork to mash the soft eggplant in the center making space to fill with the beans.
10. Add 2 tablespoons of beans to each eggplant half.
11. Top with capsicum, and any other roasted veggies of choice. I’ve used some roasted parsnip and butternut squash.
12. Garnish with walnuts, herbs, and a drizzle of olive oil. Serve, hot or warm.