Aubergine stuffed with chick peas

Submitted By:
Pandora


No. of Servings:
4 Preparation time:
Course:
Main Cooking time:
Cooking Instructions:
Cut the aubergines in half and scoop out the insides. Sprinkle the insides of the Aubergine skins and the scooped out flesh with sea salt and leave on the side for about 30 minutes to allow the bitter juices to be drawn out. Then wash the aubergine and pat dry. When this is done add a little oil to a frying pan and fry the Aubergine skins on both sides to soften them. Place them in an oiled shallow casserole dish. Then fry the onion, garlic and scooped out Aubergine flesh in 3 tablespoons of oil until they are tender (approx 10 minutes). Add the tomatoes and cook for a further 3 minutes then remove from the heat. Drain and rinse the chick peas and add them to the saucepan along with the lemon juice, parsley, sea salt and black pepper to taste. Divide the mixture between the Aubergine skins piling it up well. Bake the aubergines in a pre-heated oven for 30 to 40 minutes on 180ºc.
Serve with creamy mash potatoes and green vegetables.