Stuffed Aubergine with Chickpeas

Ingredients

• 1 small aubergine, halved lengthwise (180 g)
• 1 tsp (5 ml) olive oil
• 2 tbsp (20 g) diced onion
• 4 oz (120 g) canned chickpeas, drained and mashed
• 2 tbsp (30 g) Homemade Marinara (p. 62)
• 1 tbsp (5 g) nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp Italian seasoning
• Pinch of salt and black pepper
• 2 tbsp (15 g) dairy-free mozzarella shreds
• 1 tbsp (4 g) chopped parsley

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Method

1. Preheat oven to 200°C (400°F). Put the aubergine halves cut-side up on a small 9 × 13-inch (23 × 33 cm) baking tray and bake for 15 minutes, until tender at the point of a knife.
2. Meanwhile, heat the oil in a skillet. Cook the onion and chickpeas with the marinara, nutritional yeast, spices, salt, and pepper for 3–4 minutes, until thick.
3. Scoop a little flesh from each aubergine half, stir it into the filling, and pile the filling back in.
4. Top with the mozzarella and bake for 10–12 minutes more, until golden. Scatter the parsley.