Peanut & Aubergine Stir-fry on Creamy Butter Beans

Cut the aubergine into cubes about 1cm in size. Place them in a bowl, sprinkle over some salt and toss well. Set them aside while you prepare the rest.

Finely slice the chilli and spring onion, setting aside some of the green tops for garnish. Mince the garlic cloves. Roughly chop the peanuts.

Heat a large frying pan over a high heat with a good drizzle of sunflower oil.

Turn the heat to high and cook the cubed aubergine, spring onion and chilli for about 5-8 mins, stirring often, until the aubergine has softened and is starting to char.

Add the garlic, ketchup, soy sauce, maple syrup, peanuts (save some for topping) and chilli flakes, if using. Cook for another 1-2 mins, then remove from the heat. Squeeze in the juice of ⅔ of your limes and stir through.

Meanwhile, add the butterbeans and their liquid to a pan. Add the tahini, a splash of soy sauce and the spinach and cook on medium heat until the spinach has wilted and the beans have warmed through. If you are using tinned beans, you may need to add a few tablespoons of water to the pot and cook them for a little longer to make sure they’re soft and creamy.

To serve, ladle the beans into bowls, then top with the stir-fried aubergine. Finish with a drizzle of tahini, the reserved peanuts and the spring onion. Finally add the zest and juice of the remaining lime.