Spicy mozzarella aubergine traybake
These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a bowl of couscous.
Each serving provides 497 kcal, 27g protein, 37g carbohydrates (of which 8.5g sugars), 23g fat (of which 7g saturates), 17g fibre and 3g salt.
Ingredients
- 2 aubergines, halved
- 400g tin chickpeas, drained and rinsed
- 2 tbsp olive oil, plus extra if needed
- ½ tsp sea salt, plus extra for sprinkling
- 2 garlic cloves, crushed
- 175g/6oz green beans
- 125g/4½oz reduced-fat mozzarella, roughly torn
- 25g/1oz panko breadcrumbs
- 1 red chilli, deseeded and finely chopped
- 25g/1oz fresh flat-leaf parsley, finely chopped, to garnish
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes.
Reduce the oven to 200C/180C Fan/Gas 6.
Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft.
Garnish with the remaining chilli and parsley and serve immediately.