After making the stuffed sweet potatoes, an idea came to me about stuffing aubergines, we make aubergine quite a lot and I really like them!
I was thinking of doing something different and inspired by middle east theme, using harrissa paste and I thought of using chickpeas and spinach. I know chickpeas are used a lot in the middle east.
- 2 – Fresh medium/large aubergines
- 1 – medium onion finely chopped
- 3 – cloves of garlic (minced)
- 1 – can of chopped tomatoes or same amount of fresh
- 1 – can of chickpeas
- some frozen/fresh spinach depending on how big the aubergines are
- olive oil
- 2 tsp – harrisa paste
- extra chilli powder if you want it slightly more spicy
- salt and pepper to taste
- Grated cheddar cheese
- Chopped parsley and coriander
- 1. Preheat the oven at 175°C, wash the aubergine and cut them in half length ways, oil the tray, place the aubergines on a baking tray and cook, this will take a while 20-30 mins.
- 2. Whilst the aubergines are cooking heat a good gulg of olive oil add the garlic and onions cook until soft then add the tinned tomatoes add the harrisa paste and let it cook for a while, then add the spinach if frozen let it cook for a while then add the chickpeas, chop the parsley and coriander
- 3. Check on the aubergines and hopefully they are cooked, it should be soft and you should be able to scoop the filling out, scoop out the mixture and place all the filling in the saucepan with the rest of the chickpeas and spinach. Leave the scooped out aubergines on the baking tray.
- 4. Let the mixture simmer and when it’s completely cooked make sure you try the mixture to see what is missing and re season if necessary then divide the mixture between the 4 aubergines, add the grated cheese.
- 5. Let the aubergines cook for about 15-20 mins in the oven until it seemed totally cooked, garnish with fresh herbs and enjoy. These aubergines are best served with couscous to keep up with the Moroccan theme.