Tikka chickpea aubergines
Tikka chickpea aubergines
Serves 4 | Prep 20 mins | Cook 45 mins
4 aubergines
2 tbsp olive oil, plus extra for brushing
1 red onion, chopped
2 cloves garlic, chopped
3 tbsp tikka paste
400g can chopped tomatoes, part drained
150g tenderstem broccoli, cut into florets and stems finely chopped
400g can chickpeas, drained
150g paneer cheese, diced
good handful of fresh coriander, roughly chopped
To serve:
100ml natural yogurt
4 tbsp chilli jam
chopped fresh coriander, to garnish
1 Preheat the oven to 200C/fan 180C/gas 6. Lightly grease a baking sheet. Cut the
aubergines in half lengthways and score the flesh. Brush with oil and place on the baking sheet, cut-side uppermost. Bake for 25 minutes, until softened.
2 Meanwhile, heat the oil in a frying pan and cook the onion for 5 minutes. Add the garlic and tikka paste and cook for 1 minute. Stir in the tomatoes and broccoli, bring to the boil and simmer for 10 minutes, stirring occasionally, until the broccoli is almost tender.
3 Remove the aubergines from the oven and allow to cool. Scoop out the insides, keeping the shell intact, and chop into bite-sized pieces.
4 Stir the aubergine, chickpeas, paneer and coriander into the tomato mixture, then spoon into the reserved aubergine shells. Bake for 20 minutes.
5 To serve, drizzle the yogurt and chilli jam over the top of each aubergine half, and
garnish with coriander.
Per serving 505 cals, fat 23.5g, sat fat 7.5g, carbs 55.5g, sugars 43g, protein 22g, salt 0.8g, fibre 15g
Serves 4 | Prep 20 mins | Cook 45 mins
4 aubergines
2 tbsp olive oil, plus extra for brushing
1 red onion, chopped
2 cloves garlic, chopped
3 tbsp tikka paste
400g can chopped tomatoes, part drained
150g tenderstem broccoli, cut into florets and stems finely chopped
400g can chickpeas, drained
150g paneer cheese, diced
good handful of fresh coriander, roughly chopped
To serve:
100ml natural yogurt
4 tbsp chilli jam
chopped fresh coriander, to garnish
1 Preheat the oven to 200C/fan 180C/gas 6. Lightly grease a baking sheet. Cut the
aubergines in half lengthways and score the flesh. Brush with oil and place on the baking sheet, cut-side uppermost. Bake for 25 minutes, until softened.
2 Meanwhile, heat the oil in a frying pan and cook the onion for 5 minutes. Add the garlic and tikka paste and cook for 1 minute. Stir in the tomatoes and broccoli, bring to the boil and simmer for 10 minutes, stirring occasionally, until the broccoli is almost tender.
3 Remove the aubergines from the oven and allow to cool. Scoop out the insides, keeping the shell intact, and chop into bite-sized pieces.
4 Stir the aubergine, chickpeas, paneer and coriander into the tomato mixture, then spoon into the reserved aubergine shells. Bake for 20 minutes.
5 To serve, drizzle the yogurt and chilli jam over the top of each aubergine half, and
garnish with coriander.
Per serving 505 cals, fat 23.5g, sat fat 7.5g, carbs 55.5g, sugars 43g, protein 22g, salt 0.8g, fibre 15g
Tikka chickpea aubergines
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
