Stuffed Aubergine Boats with Chickpea Filling
Ingredients
- 2 aubergines
- 1 can black chickpeas
- 1 small red onion
- 1 teaspoon chopped garlic
- A handful of chopped coriander
- 1 tablespoon olive oil
- Himalayan salt
- Black pepper
- Cajun herb and spice blend
- Cottage cheese (optional)
- Chilli flakes
Preparation
Preheat oven to 220°C.
Slice the aubergines in half lengthwise and scoop out the flesh.
Place the aubergine halves on a baking tray, drizzle with olive oil, and sprinkle with Himalayan salt and black pepper.
Bake in the oven for 15-20 minutes or until softened
While the aubergines are baking, chop the scooped-out aubergine flesh.
Chop a handful of coriander.
Open a tin of black chickpeas.
Heat 1 tablespoon of olive oil in a pan.
Add 1 teaspoon of chopped garlic to the pan.
Add the black chickpeas to the pan.
Add the chopped aubergine flesh to the pan.
Season with Cajun herb and spice blend.
Add 1 small chopped red onion to the pan.
Add the chopped coriander to the pan.
Remove the aubergines from the oven.
Fill the aubergine boats with the chickpea mixture.
Top with cottage cheese if desired.
Sprinkle with black pepper, additional coriander, and chilli flakes.
Grill in the oven for 1-2 minutes until heated through
Serve hot.
