Stuffed Aubergine Boats

Stuffed Aubergine Boats

Easy, tasty, healthy & packed with protein. These stuffed aubergine boats are deliciously filling and versatile - your choice of filling is the best filling! I have topped mine up with cottage cheese, but you can use any cheese, paneer or tofu and then grill until melted or brown.

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Prep Time7 minsCook Time8 minsTotal Time15 mins
Ingredients
 1 aubergine
 olive oil
 Himalayan salt
 black pepper
 chopped coriander
 tin of black chickpeas
 1 tbsp olive oil
 1 tsp chopped garlic
 Cajun herb & spice blend (from Schwartz)
 1 small chopped red onion
 cottage cheese (or preferred cheese, or none at all)
 chilli flakes
Method
1

Preheat the oven 220C

2

Slice in half then scoop out the aubergine

3

Place your hollow aubergine boats on an oven tray sprinkled with olive oil, Himalayan salt & black pepper

4

Whilst the aubergine cooks in the oven, chop the scooped out aubergine flesh

5

Chop your coriander and open a tin of black chickpeas (no preservatives). The chickpeas are a great source of protein

6

In a pan, heat 1 tbsp olive oil

7

Add 1 tsp chopped garlic & the black chickpeas

8

Add the chopped aubergine flesh

9

Season with Cajun herb & spice blend

10

Add a small chopped red onion & your chopped coriander (a nice handful of stems gives best flavour)

11

Remove the hollow aubergines from the oven

12

Fill with the chickpea mix prepared above

13

Add some cottage cheese on the top (you can use any cheese or no cheese at all)

14

Sprinkle black pepper, coriander and chilli flakes

15

Grill in the oven for 1-2mins

16

Serve hot!

Ingredients

Ingredients
 1 aubergine
 olive oil
 Himalayan salt
 black pepper
 chopped coriander
 tin of black chickpeas
 1 tbsp olive oil
 1 tsp chopped garlic
 Cajun herb & spice blend (from Schwartz)
 1 small chopped red onion
 cottage cheese (or preferred cheese, or none at all)
 chilli flakes

Directions

Method
1

Preheat the oven 220C

2

Slice in half then scoop out the aubergine

3

Place your hollow aubergine boats on an oven tray sprinkled with olive oil, Himalayan salt & black pepper

4

Whilst the aubergine cooks in the oven, chop the scooped out aubergine flesh

5

Chop your coriander and open a tin of black chickpeas (no preservatives). The chickpeas are a great source of protein

6

In a pan, heat 1 tbsp olive oil

7

Add 1 tsp chopped garlic & the black chickpeas

8

Add the chopped aubergine flesh

9

Season with Cajun herb & spice blend

10

Add a small chopped red onion & your chopped coriander (a nice handful of stems gives best flavour)

11

Remove the hollow aubergines from the oven

12

Fill with the chickpea mix prepared above

13

Add some cottage cheese on the top (you can use any cheese or no cheese at all)

14

Sprinkle black pepper, coriander and chilli flakes

15

Grill in the oven for 1-2mins

16

Serve hot!

Stuffed Aubergine Boats
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