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