Mozzarella stuffed aubergine & chickpea ragu
This beautiful dish combines mozzarella stuffed aubergine rolls with oven roasted crispy chickpeas, bathed in a delicious creamy tomato sauce.
The mighty aubergine is a nutrient dense food, meaning it contains a great amount of vitamins, minerals & fibre in fewer calories. The richness of the fibre can help slow the rate of digestion and absorption of sugar in the body. Helping to keep blood sugar in check.
They are best roasted with plenty of olive oil & salt to help combat the bitter taste an aubergine can sometimes have and to cook them thoroughly.
PREP TIME
10 minutes
COOK TIME
50 minutes
INGREDIENTS
19
Serves: 4
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Olive Oil
- 2 pieces2 pieces2 pieces Aubergine (Eggplant), sliced lengthways
- 1 pieces1 pieces1 pieces Red Onion, finely diced
- 2 pieces2 pieces2 pieces Carrots, finely diced
- 2 pieces2 pieces2 pieces Celery, finely diced
- 1 pieces1 pieces1 pieces Sweet Pepper, finely diced
- 4 cloves4 cloves4 cloves Garlic, minced
- 1 tsp1 tsp1 tsp dried Oregano
- 2 tsp2 tsp2 tsp Balsamic Vinegar
- 1.5 tsp1.5 tsp1.5 tsp Pure Maple Syrup
- 2 pieces2 pieces2 pieces Bay Leaf
- 400 ml400 ml400 ml canned Whole Peeled Tomatoes
- 250 ml250 ml250 ml Vegetable Stock
- 400 grams400 grams400 grams Chickpeas
- 2 tsp2 tsp2 tsp Sea Salt
- 1 tsp1 tsp1 tsp Ground Fresh Black Peppercorns
- 1 whole1 whole1 whole Fresh Mozzarella
- 1 bunch1 bunch1 bunch fresh Basil, chopped
- 4 pieces4 pieces4 pieces Sourdough Bread, to serve
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1)Preheat oven to 180c fan assisted. Prepare 2 baking trays with parchment paper.
- 2)Drain the chickpeas and dab with a kitchen towel to soak up any excess moisture. Toss in 2 tsp olive oil, salt & pepper. Scatter across an oven proof dish and roast for 25 mins until crispy (check them half way through).
- 3)Lay the aubergine strips spread out on the prepared baking tray. Using a pasting brush, paint olive oil on each side, then season with salt and pepper. Bake in the oven for 15 mins. Turning half way through. then remove from the oven and allow to cool slightly
- 4)Heat 1 tbsp olive oil in a pan, gently fry the onion, celery & carrot with a sprinkling of rock salt for 5 mins. Stirring frequently so they don't stick.
- 5)Add the oregano, garlic and sweet pepper stir together. Fry for a further 2 mins
- 6)Add the chopped tomatoes, 250ml stock, balsamic vinegar, bay leaves, maple syrup & some cracked black pepper. Bring to boil then simmer for 15 mins. Cool slightly then transfer to a blender & blend until smooth adding more stock if needed. Then transfer back to the pot.
- 7)Stir in the crispy chickpeas and a big handful of spinach and allow to wilter.
- 8) using tongs lay the aubergine strips on a board, placing a 50p size piece of mozzarella on the thick side of each aubergine slice then roll up into a little parcel. Place each piece sideways down into the tomato sauce, pressing down slightly.
- Bake in the oven for 10 minutes until bubbling. Then remove & garnish with fresh basil leaves.
- 9)Serve with some buttery toasted sourdough. We like to fry ours in a frying pan with olive oil & rock salt.
- 10)enjoy!
Notes
this recipe can use mozzarella or vegan mozzarella. You could also serve with a side salad instead of sourdough
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 575 |
| Fat: | 20 g |
| Carbohydrates: | 83 g |
| Protein: | 20 g |
| Cholesterol: | 5 g |
| Sodium: | 1647 mg |
| Fiber: | 15 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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