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.
Preheat the oven 220C
Slice in half then scoop out the aubergine
Place your hollow aubergine boats on an oven tray sprinkled with olive oil, Himalayan salt & black pepper
Whilst the aubergine cooks in the oven, chop the scooped out aubergine flesh
Chop your coriander and open a tin of black chickpeas (no preservatives). The chickpeas are a great source of protein
In a pan, heat 1 tbsp olive oil
Add 1 tsp chopped garlic & the black chickpeas
Add the chopped aubergine flesh
Season with Cajun herb & spice blend
Add a small chopped red onion & your chopped coriander (a nice handful of stems gives best flavour)
Remove the hollow aubergines from the oven
Fill with the chickpea mix prepared above
Add some cottage cheese on the top (you can use any cheese or no cheese at all)
Sprinkle black pepper, coriander and chilli flakes
Grill in the oven for 1-2mins
Serve hot!