Spicy mozzarella aubergines with green beans and chickpeas

Spicy mozzarella aubergines with green beans and chickpeas
Summary Not available
Diet : Vegetarian
Total time : 1 hr
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Spicy mozzarella aubergines with green beans and chickpeas

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Greek
Diet: Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 2
Calories: 711kcal

Materials

  • 2 aubergines halved
  • 400 g chickpeas drained and rinsed
  • 2 tbsp olive oil plus extra if needed
  • 5 tsp sea salt plus extra for sprinkling
  • 2 garlic cloves crushed
  • 100 g green beans
  • 50 g mozzarella roughly torn reduced-fat
  • 2 tbsp breadcrumbs panko
  • 1 red chilli deseeded and finely chopped
  • 2 tbsp parsley to garnish

Instructions

  • 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

Notes

No extra notes

Nutrition

Calories: 711kcal | Carbohydrates: 96g | Protein: 31g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 6075mg | Potassium: 1883mg | Fiber: 31g | Sugar: 30g | Vitamin A: 1225IU | Vitamin C: 57mg | Calcium: 320mg | Iron: 9mg

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