By Lisa
Nutritional Info(100g)
- Aubergines
- Chickpeas
- Olive oil
- Sea salt
- Cloves
- Green beans
- Mozzarella
- Breadcrumbs
- Chilli
- Parsley
Spicy mozzarella aubergines with green beans and chickpeas
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.
Like this? Then we are sure you will also like these:
0 - Comments/Reviews
Spicy mozzarella aubergines with green beans and chickpeas