Chickpea & Mozzarella Baked Aubergines

A quick chickpea ragu is stuffed into aubergines, topped with cheese, and baked until golden and soft. This is my favourite way to eat stuffed aubergines and is a delicious veggie-friendly recipe. You can easily make it vegan by using a vegan cheese alternative on top, too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180C (350F). Halve the aubergines and scoop out most of the inside, using a small knife to help if needed, and leaving a slight border of aubergine flesh. Brush the cut sides of the aubergine with some oil and place into a casserole dish, cut side up, and bake for 20 minutes.

Step 2

Take the aubergine innards you just scooped and roughly chop them up.

Step 3

Heat a large frying pan with the olive oil over a medium heat. Once hot, add the celery, carrot and onion. Season with a pinch of salt and cook, stirring often, until softened (15-20 minutes). Stir in the cinnamon and oregano then pour in the chickpeas and the water from their can and chopped tomatoes. Swill out the tomato tin with a bit of water and add that to the frying pan too. Stir in the soy sauce, thyme and dates and leave to simmer on a low heat, stirring occasionally, until thick – about 20-30 minutes.

Step 4

Once the aubergines have baked for 20 minutes, spoon the chickpea mixture into the cavity in each one. Top with the mozzarella and bake again for 30 minutes. Serve hot.