• Michelle Kavanagh

Baked stuffed aubergine with tomato and chickpeas



Aubergines are one of the most versatile and delicious vegetables going out there. Now, Im not a vegan, but I try to be as responsible as my knowledge will allow me in most areas of my life, food being one of them. I have found that a few tasty, satiating vegan recipes have helped me shift the old, meat with every meal, mindsets little by little.


Serves 4 or 2 hungry people/ vegan/ 180 degrees

2 large aubergines - halved, scored and sprinkle with salt. Leave for 30 mins

4 ripe vine tomatoes - blanched, skinned and chopped or a can of chopped tomatoes

2 large/ 5 small shallots - finely diced

2 garlic cloves - minced garlic

1 tbsp tomato puree

2tsp nigella seeds

1tsp smoked paprika

1 tsp of sugar

1 can chickpeas - drained and rinsed

Olive oil for greasing





Heat up your top grill or a frying pan. Dry off your aubergines by pressing down with a clean cloth and brush with oil and place scored side down on a hot grill.

Cook for 6mins or remove,place on a tray and using a spoon scoop out the inside of the aubergine. and reserve the insides.





Heat a high sided heavy based pot, add oil and and sauté onions with salt and pepper, after 5 minutes add garlic and cook on a medium heat until onions and softened.

Add smoked paprika, tomato puree and nigella seeds cook for 2/3 minutes, add water if pan begins to burn and catch.

Add chopped tomatoes, chickpeas, reserved aubergine,sugar, salt and pepper. Cover and cook for 20 mins on a medium heat, stirring occasionally to prevent burning. I gave the mixture a quick mash with a potato masher just because I like a softer texture but thats up to you, as you see from the photo there are still plenty of whole chickpeas so I was only semi-successful.


Refill your emptied aubergines with filling and cook in an oven for 30 mins.


Charmoula

40g coriander leaves

20g parsley

1 large garlic clove

Pinch of chilli flakes

1/4 paprika

1tsp cumin seeds

1tsp coriander seeds

Zest and juice od 1 lemon

1/2 tsp of red wine vinager

olive oil

Salt and pepper

Blitz all together until you get a smooth paste, adjust to your taste

Serve with Charmoula and tahini.

Quinoa, pomegranate, parsley and spinach salad


Alternatively for the insistent meat eaters in your life, it only takes a tiny bit of meat to trick them into thinking its a "proper" meal.

Crispy chirzo and crumbled feta


#stuffedaubergines #veganrecipes #veggierecpies #summerecipes #auberginesandchickpeas #veganrecipes


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Photography by Peppe Ciriscino

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