Spicy mozzarella aubergines with green beans and chickpeas

Summary Not available

  • 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)
  1. Preheat the oven to 220C/200C Fan/Gas 7

  2. Without cutting all the way through, cut cross-hatches into the aubergine flesh

  3. Put into a roasting tin with the chickpeas, olive oil, salt and garlic

  4. Mix thoroughly to combine

  5. Roast for 20 minutes

  6. Reduce the oven to 200C/180C Fan/Gas 6

  7. Add the green beans to the tin and mix to coat in the oil, adding a little more if needed

  8. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli

  9. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft

  10. Garnish with the remaining chilli and parsley and serve immediately

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