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)
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
No extra notes