Serves Two
2 aubergines/eggplants, halved
400g tin chickpeas, drained and rinsed
2 tbsp olive oil, plus extra if needed
½ tsp sea salt, plus extra for sprinkling
2 garlic cloves, crushed
175g/6oz green beans
125g/4½oz reduced-fat mozzarella, roughly torn
25g/1oz panko breadcrumbs
1 red chilli, deseeded and finely chopped
25g/1oz fresh flat-leaf parsley, finely chopped, to garnish
400g tin chickpeas, drained and rinsed
2 tbsp olive oil, plus extra if needed
½ tsp sea salt, plus extra for sprinkling
2 garlic cloves, crushed
175g/6oz green beans
125g/4½oz reduced-fat mozzarella, roughly torn
25g/1oz panko breadcrumbs
1 red chilli, deseeded and finely chopped
25g/1oz fresh flat-leaf parsley, finely chopped, to garnish
Method
1. Preheat the oven to 220C/200C Fan/Gas 7.2. Without cutting all the way through, cut cross-hatches into the aubergine flesh. Put into a roasting tin with the chickpeas, olive oil, salt and garlic. Mix thoroughly to combine. Roast for 20 minutes.
3. Reduce the oven to 200C/180C Fan/Gas 6.
4. Add the green beans to the tin and mix to coat in the oil, adding a little more if needed. Cover the aubergine flesh with the torn mozzarella, a pinch of sea salt, the panko breadcrumbs and half the chilli. Cook for a further 30 minutes, or until the topping is crisp and golden and the aubergine flesh is soft.
5. Garnish with the remaining chilli and parsley and serve immediately.
Each serving provides
27g protein, 37g carbohydrates, 23g fat, 17g fibre, 3g salt.
From original idea here
Some readers may find the carb. count a little high, find a lower carb. alternative here
Safety
Aubergines are a member of the nightshade family (Solanaceae), which includes bell peppers, tomatoes and potatoes. Research suggests a link between aggravated arthritic symptoms and the consumption of these types of foods. However, to date there have been no case-controlled studies to confirm these findings, although some individuals report that when avoiding or limiting these nightshade-family vegetables they experience some relief from their arthritic symptoms.
Aubergines contain significant amounts of oxalate. Individuals with a history of oxalate-containing kidney stones should avoid overconsuming them."
Dear reader, we bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
Aubergines are a member of the nightshade family (Solanaceae), which includes bell peppers, tomatoes and potatoes. Research suggests a link between aggravated arthritic symptoms and the consumption of these types of foods. However, to date there have been no case-controlled studies to confirm these findings, although some individuals report that when avoiding or limiting these nightshade-family vegetables they experience some relief from their arthritic symptoms.
Aubergines contain significant amounts of oxalate. Individuals with a history of oxalate-containing kidney stones should avoid overconsuming them."
More to read about aubergines/eggplants, here
Dear reader, we bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
Yum. Thank you.
ReplyDelete...we should try this I have eggplant from the garden.
ReplyDeleteGracias por la receta. Me gusta la berenjena. Te mando un beso.
ReplyDeleteYou post interesting recipes.
ReplyDeleteCoffee is on, and stay safe.
Interesting and looks good too Jan.
ReplyDeleteI will try this recipe!
ReplyDeleteThis post is very informative. Nasunin has high antioxidant activity. I love nasu or eggplants.
ReplyDeleteA visit here is always delicious!
ReplyDeleteNow if only the eggplants in my garden grew to be more than about 1 inch (2.5 cm) in size, I would try this.It looks yummy!
ReplyDeleteYum!
ReplyDeleteSounds yummy, I love both eggplant and mozzarella.
ReplyDeleteThanks for sharing!
Take care, have a great day and a happy week ahead!
Sounds good.
ReplyDeleteThis sounds delicious, thanks! Valerie
ReplyDeleteAnother good one!!
ReplyDeleteOh yum.. thanks for sharing.
ReplyDeleteI may have to try this, but I will leave out the chili pepper.
ReplyDeleteLooks very yummy Jan, thank you! I love anything like this. All the best and have a great week!
ReplyDeleteI love eggplant. This sounds good.
ReplyDeleteLooks delicious and it is nice to have an entire meal made like this in one skillet
ReplyDeleteI just love the color of eggplant, and this dish looks tasty
ReplyDeleteThis is perfect fall food!
ReplyDeleteBeans I must object to!
ReplyDeleteI don't use eggplant much. Never, if I'm honest. I should remedy that.
ReplyDelete