recipes
Fig, chickpea and onion stuffed aubergine with a hazelnut crust
2021-11-06
Ingredients
- 2 cylinder shaped aubergines
- 100g cooked tinned chickpeas, drained and rinsed (Fiamma)
- 1 tsp mixed spice
- 1 red onion chopped
- 8 dried figs quartered
- 1 tbsp. fresh rosemary leaves
- 80g margarine, melted (ICBINB)
- 3 tbsp. hazelnuts (Lamb brand)
- 5 sliced French toast·
Method
Cut the Aubergines lengthwise and using a spoon, remove the flesh to leave space for the filling. Chop the flesh and put aside. Place the skin in the oven drizzled with a little oil and cook through. Heat a pan with 1 tbsp. olive oil and sauté together the onion, chickpeas, aubergine and figs for 3-4 minutes. Season well with salt and pepper, add in the rosemary and toss together well. Stuff the grilled aubergine skins with the filling. To make the crust, blitz the 5 slices of bread and hazelnuts to a crumb and mix in the melted margarine. Use to cover the stuffed aubergines then place in a hot oven for 10 minutes to brown.
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