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Spicy mozzarella aubergine traybake

Spicy mozzarella aubergine traybake
Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 2

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.

Each serving provides 497 kcal, 27g protein, 37g carbohydrates (of which 8.5g sugars), 23g fat (of which 7g saturates), 17g fibre and 3g salt.

By Rukmini Iyer

Shopping list

Ingredients

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. 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.

  3. Reduce the oven to 200C/180C Fan/Gas 6.

  4. 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.

  5. Garnish with the remaining chilli and parsley and serve immediately.