Stuffed aubergines : Wk42/3

Serves 4 : Very easy : Quickish

Ingredients
2 large aubergines

180gm potatoes
150gm chickpeas
1 onion, chopped
1-2 cloves garlic, crushed
¼ cup fat free milk
Pinch paprika

2 Tblsp fresh breadcrumbs
30gm grated parmesan

Method
Boil the aubergines, in their skins, in plenty of water, for 5 minutes.
Remove from the pan and set aside to cool slightly.
Add the potatoes to the pan and cook for 10 minutes.
Throw in the chickpeas and continue cooking for another 5 – 10 minutes,
or until the potatoes are well cooked.
Drain and mash roughly.

Slice the aubergines in half lengthways.
Scoop out the flesh, leaving a shell about ½ - 1 cm thick.
Chop the scooped out flesh coarsely.

Heat the oven to 200ºC.

Spray a pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion softens.
Add the chopped aubergine flesh and continue cooking for about 10 minutes.
Add this mixture to the mash, along with the milk, paprika and half the parmesan.

Arrange the aubergine halves in an oven-proof dish in a single layer.
Spoon the mash mixture into the aubergine shells.
Scatter the breadcrumbs and remaining parmesan over the top.
Bake for 30 minutes or until the top begins to brown

Serve one half-shell per person with a green salad on the side.