Stuffed Aubergine With Chickpeas & Leftover Herbs

Stuffed Aubergine With Chickpeas & Leftover Herbs

I love it when you can find good ways to use up leftovers and a herb oil is always good when you have a few different types lying about. More flavour and less waste! Stuffed veg are another favourite of mine and aubergine and chickpeas are always a winner together. This needs fresh greens to balance it out and is a nice little dinner. I’ve put cheese but it’s actually great without. if I had to choose one, though, then manchego every time! They also keep well for the next day in the fridge.

Looking for more veggie recipes? Check out my others here.

Serves 2

Ingredients:

2 medium aubergine, sliced in half and flesh scooped out

2 tbsp olive oil

For the filling:

4 tbsp and 3 tbsp extra virgin olive oil

5 garlic cloves, diced

200g cherry tomatoes, halved

100g cooked chickpeas

70g herbs (I did a mix of basil, mint and sage)

2 tbsp crème fraîche

20g grated cheese

90ml water

70ml veg stock

Squeeze lemon juice

Salt and pepper

150g breadcrumbs

Preheat oven to 190C.

Roughly chop up the aubergine flesh. Salt aubergine skins and leave for 10mins. Dab away excess water! Drizzle in 2 spoons olive oil + roast for 25-30mins or until soft.

While they cook, make the filling! Set a frying pan to a medium to high heat and add 4 spoons oil. Add the diced garlic and fry for 2 mins. The add the aubergine flesh, tomatoes, chickpeas and 3 tbsp veg stock. Season with salt and pepper. Simmer covered for 8mins.

Add herbs, 90ml water, 2 tbsp olive oil and lemon juice to a blender. Mix for 20 secs!

Pour this in with the filling and mix in creme fraiche, cheese and the leftover veg stock. Stir together and season well.

Spoon filling into aubergine skins and top with breadcrumbs. Season with salt, pepper and place under a hot grill for 10mins or until bubbling. Eat straight away!

Watch me make the recipe here!