Stuffed aubergines with chickpeas and tomatoes

Ingredients (serves 2)

• Aubergine (2 pcs)600 g
• Chickpeas, cooked / tinned240 g
• Tomato250 g
• Onion80 g
• Olive oil20 g
• Pumpkin seeds15 g

Also: Garlic, cumin, cinnamon, chilli, parsley, mint, salt

Method

1. Heat the oven to 200 °C (about 10 min). Wash the aubergines, cut them in half lengthways and score the flesh in a criss-cross pattern without cutting through the skin.
2. Put the halves on a tray cut side up, brush with half the oil (10 g) and salt lightly. Bake at 200 °C for 25 min, until the flesh is soft.
3. Meanwhile, finely chop the onion and garlic and dice the tomatoes. Drain and rinse the chickpeas.
4. Scoop out the aubergine flesh with a spoon, leaving a ~1 cm wall. Chop the flesh.
5. Heat the rest of the oil (10 g) in a frying pan over medium heat and fry the onion and garlic for 2–3 min. Add the flesh, tomatoes, chickpeas, cumin, cinnamon and chilli and cook for 8 min.
6. Fill the aubergine halves with the stuffing and bake at 200 °C for another 15 min.
7. Sprinkle with pumpkin seeds, chopped parsley and mint. Serve warm.