Aubergines Stuffed with Chickpea Curry

Aubergines Stuffed with Chickpea Curry

- 2 large aubergines
- Salt
- Spray oil
- 1 large onion, peeled and sliced, thinly
- 2 cloves garlic, peeled and crushed
- 3 tbsp Tomato Puree
- 3 tbsp Curry Paste
- 400g can chopped tomatoes
- 175g chickpeas, soaked overnight and cooked as packet instructions

Cut the aubergines in half lengthways, and scoop out the inside, reserving the flesh. Sprinkle the insides with salt and leave for 30 minutes.

Pre-heat the oven to temperature 180 C / 350 F / Gas mark 4.

Heat some oil in a large saucepan, add the onion and garlic and cook for 5 minutes until the onion is soft. Add the tomato puree, curry paste, chopped tomatoes and reserved chopped aubergine flesh, then simmer uncovered for 20 minutes. Stir in the cooked chick peas, season to taste.

Rinse the aubergine halves to remove salt, pat them dry, and lightly fry them for 5 minutes each side to soften the skins. Divide the curry mixture between the aubergine shells and bake in the oven for 20 – 25 minutes.