Chickpea and Tomato Stuffed Aubergine

Chickpea and Tomato Stuffed Aubergine

Chickpea and Tomato stuffed Aubergine is fairly quick and easy as a dinner for 2 served with a bit of fresh salad. I love aubergines, always have and always will. I can’t grow them to save my life, have tried 6 years running and produced my first decent few last year. Plants growing in the poly tunnel, fingers crossed for this year. I tend not to eat aubergine too much in the winter, but come warmer weather, this versatile veg seems make regular appearances on our plates. My husband isn’t the biggest fan of it… shame, he loved this recipe. Lucky for him I make it so many different ways he often has no idea that he is eating aubergine.

Chickpea and Tomato Stuffed Aubergine

serves 2 as a main or 4 as a side
1 large aubergine
350g cherry tomatoes, halved
1 small onion, sliced
1 small green chilli, to taste
1 tin chickpeas, drained and rinsed
2 cloves garlic, finely chopped
olive oil
salt and pepper

Dressing
2 tbsp yoghurt
1 tsp olive oil
juice of 1/2 lemon
few sprigs of mint, finely chopped

Preheat oven to 220/Gas 8/Fan 200.  Slice aubergine in half lengthwise, brush with olive oil and lay face down on a baking tray.  Bake for 20-25 minutes or until tender.
Heat olive oil in pan and add cherry tomatoes, onion, chilli and garlic.  Lightly pan fry for 5 minutes, stir in chickpeas.  Remove from heat.
When aubergine is tender, flip over and score around the inside of the aubergine to remove the flesh.  Scoop out the inside of the aubergine with a spoon and place in a sieve to drain.  Save skins to stuff.
To make the dressing, combine yoghurt, lemon juice, mint and olive oil.
In a large bowl combine the tomato mixture, roasted aubergine and season with salt and pepper.
At this point you can either stuff the aubergine skin with the mixture and reheat in the oven for 10 minutes then drizzle with dressing or discard the skin and serve as a salad with the dressing mixed in.  Choice is yours.