MEAL MATHS – AUBERGINE WITH CHICKPEAS & POMEGRANATE SEEDS

Ready in 60 minutes | Serves 2

SCROLL DOWN TO ADD INGREDIENTS

1. Preheat the oven to 200°C, gas mark 6 and line a baking tray with foil. Pierce the aubergines a few times with a knife and drizzle with 1 tbsp olive oil. Place on the tray and bake for 30 minutes, until soft.

2. Switch the oven to its grill setting and cook for a further 20 minutes, turning halfway through, until the skins are lightly scorched. Remove and cool slightly.

3. Meanwhile, warm a frying pan with a drizzle of oil over a medium heat. Fry the chickpea, spinach and quinoa for 3-4 minutes, stirring occasionally, until piping hot. Remove from the heat and stir in the chilli jam.

4. Slice the cooled aubergines from top to bottom on one side only to make a pocket, then gently scoop out the flesh. Roughly chop this and add to the quinoa. Mix well and season. Divide between the aubergine skins and scatter with pomegranate seeds, plus torn mint leaves, if liked.