Mozzarella stuffed aubergine & chickpea ragu (Edit recipe)

37 recipes
|
9 followers

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.

save

PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 4

Ingredients

3 Tbsp Olive Oil
2 pieces Aubergine (Eggplant), sliced lengthways
1 pieces Red Onion, finely diced
2 pieces Carrots, finely diced
2 pieces Celery, finely diced
1 pieces Sweet Pepper, finely diced
4 cloves Garlic, minced
1 tsp dried Oregano
2 tsp Balsamic Vinegar
1.5 tsp Pure Maple Syrup
2 pieces Bay Leaf
400 ml canned Whole Peeled Tomatoes
250 ml Vegetable Stock
400 grams Chickpeas
2 tsp Sea Salt
1 tsp Ground Fresh Black Peppercorns
1 whole Fresh Mozzarella
1 bunch fresh Basil, chopped
4 pieces Sourdough Bread, to serve

Get Ingredients with

Process

Cook Mode

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

Add a Note

About This Recipe

Show nutritional information

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.