Hungry Healthy Happy by Martin Dannii

Author:Martin, Dannii
Language: eng
Format: epub, mobi
Publisher: Jacqui Small LLP
Published: 2016-01-21T05:00:00+00:00

Chickpea and Pomegranate Stuffed Aubergine

VEGAN • GLUTEN FREE • DAIRY FREE

This Middle East inspired dish contains protein-packed chickpeas and jewel-like pomegranate seeds, which add little sparks of sweetness.

serves 2

1 aubergine (eggplant)

1 tsp olive oil

2 shallots, finely chopped

1 garlic clove, crushed

100 g/3½ oz/generous ½ cup cooked chickpeas (garbanzo beans)

seeds from ½ pomegranate

juice of ½ lemon

1 tbsp ras-el-hanout

4 tbsp chopped fresh parsley

1 Preheat the oven to 200°C/400°F/gas mark 6.

2 Cut the aubergine (eggplant) in half lengthways, scoop out most of the flesh and set aside. Brush the inside of the aubergine with oil and place on a baking sheet. Transfer to the oven to cook for 15 minutes.

3 Meanwhile, place the shallots, aubergine flesh and garlic in a pan and cook over a medium heat for 3 minutes, stirring continuously to prevent sticking. Add the chickpeas (garbanzo beans), pomegranate seeds, lemon juice, ras-el-hanout and half the parsley to the pan and cook for 2 minutes more.

4 Remove the aubergine shells from the oven and spoon the filling mixture into them. Return to the oven for 15 minutes, then transfer to plates. Scatter over the remaining parsley and serve hot.

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