Spicy mozzarella aubergines with green beans and chickpeas

find a recipe:

Browse recipes:

Diet

Ingredients

Course

Cuisine

By Claire

Spicy mozzarella aubergines with green beans and chickpeas

No ratings

30 mins

Chickpeas Aubergines Mozzarella Italian Dinner Oven

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.

Nutritional Info(100g)

Aubergines

Chickpeas

Olive oil

Sea salt

Cloves

Green beans

Mozzarella

Breadcrumbs

Chilli

Parsley

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.