Fancy something a little more plant-based for a mid-week lunch or dinner?
Tip - The darker the veggie (or fruit in this case!), the higher the TAC (total antioxidant capacity)! Hence why we're always harping on about those dark leafy greens!
This is our Curried Chickpea Stuffed Aubergine, topped with Lemon & Black Pepper Yogurt!
Ingredients - Serves 2
4 Tbsp olive oil
1 large onion, diced
3 cloves of garlic, minced
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin cherry tomatoes (could also used regular chopped toms)
3 tsp medium curry powder
1 tsp smoked paprika powder
150g dairy-free or greek yogurt
Salt & pepper to taste
Handful of fresh coriander or parsley
Optional: brown rice or couscous to serve
Preheat oven to 180'C and line a baking tray with parchment paper.
Cut the aubergines in half length ways and score the centre in a criss-cross pattern. Place them on the baking tray and drizzle with olive oil. Bake for 30 minutes until soft throughout and slightly gooey in the centre.
While they are baking, heat 2 Tbsp olive oil in a saucepan and sautee diced onion for 4 minutes on medium heat.
Add garlic & spices and stir. Add chickpeas and coat them in the spices.
Add the tin of cherry tomatoes, salt & pepper and allow to simmer while the aubergines finish baking.
Meanwhile, prepare the yogurt dressing; combine yogurt, the zest and juice of half a lemon and half a tsp of black pepper.
When aubergines have finished roasting, scoop out the centre (you can add this into the chickpea mixture to avoid any waste) and stuff them with the chickpeas, top with a handful of fresh herb and a drizzle of yogurt.
Serve with rice or couscous