Stuffed Aubergine Boats
Ingredients
- olive oil
- Himalayan salt
- black pepper
- coriander
- garlic
- black chickpeas
- red onion
- coriander
Preparation
Oven on 220C
Sliced in half then scooped out the aubergine
Placed on an oven tray sprinkled with olive oil, Himalayan salt & black pepper
Let aubergines cook in the oven whilst
Chopped the scooped out aubergine bits
Chopped coriander
Opened a tin of black chick peas (protein) no preservatives
In a pan heated 1tbsp olive oil
Added 1tspn chopped garlic (always ready in my fridge)
Added the black chickpeas @bionaorganic
Added the chopped aubergine that was scooped
Seasoned with @schwartz.uk Cajun herb & spice blend (straight from my spice drawer)
Added 1 small chopped red onion
Added chopped coriander (a nice handful of stems gives best flavour)
Remove aubergines from oven
Fill with the chickpea mix prepared above
Add some cottage cheese on the top (can be any cheese or no cheese at all)
Sprinkle black pepper, coriander and chilli flakes
Grill in the oven for 1-2mins
Serve hot