Zero-Waste Chickpea Stuffed Aubergines

This super easy aubergine recipe is perfect for lunch or dinner all year round. Give it a go!

The aubergines are cut in half and baked until tender, the flesh is scooped out and mixed with chickpeas, spices and onions, then scooped back into the baked aubergine shells and warmed through.

Substitutes:

  • No onion? Use shallot instead. 
  • No chickpeas? Try with cannellini beans instead. 
  • No thyme? Use oregano instead. 
  • No smoked paprika? Try with ground cumin or ground coriander instead. 
  • Other stuffing ingredients? Feel free to use leftover veg or other ingredients such as black olives, nuts or feta cheese.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 2

Ingredients:

2 Aubergine

1 Can chickpeas (drained and rinsed)

Olive oil

1 Red pepper (cut in small cubes)

1 Onion (chopped )

2 Garlic cloves (chopped )

1 tbsp Thyme (chopped)

1 tsp Smoked paprika

Salt & pepper

Recipe:

  1. Preheat the oven to 200 C/180c fan/6 gas mark. Cut the aubergines in half lengthways, leaving the stem intact. Using a small knife, score the aubergine flesh. Place on a baking dish cut side up, drizzle with oil and season with salt and pepper. Bake for 30-40 minutes, or until the flesh is tender.
  2. Meanwhile, add 2 tbsp of olive oil into a frying pan. Add the onion and red pepper, then cook until soft. Add the chickpeas, garlic, thyme, paprika and a pinch of both salt and pepper. Cook for 5 minutes.
  3. Using a fork or spoon, scoop the aubergine flesh out, leaving aubergine shells intact.
  4. Add the aubergine flesh to the pan and mix through. Pile the chickpea stuffing into shells and bake for 10-15 minutes, until warmed through. Serve with a green salad.
chickpea stuffed aubergines on a white plate with a wooden background

How to store

Store in an airtight container, in the fridge, for up to 3 days. 

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