Ingredients
Method
1.Pre-heat oven to 180ºC and line a tray with baking paper.
2.Cut eggplants in half lengthwise and scoop out some of the filling to add to vegetables.
3.Heat oil in a large frypan and sauté the garlic, onion, peppers, courgette, scooped eggplant and chickpeas for 4-5 minutes, until tender and fragrant.
4.Crumble over feta (reserve some for the top), stir in the sour cream, then season.
5.Pile vegetable stuffing into the eggplants and bake for 15-20 minutes, until the eggplant is tender and vegetables golden.
Note
- These stuffed eggplants are great served with a garden salad or as a side dish. – PER SERVE: Energy: 380kcal, 1591kj Protein: 13g Fat: 26g Saturated fat: 8g Cholesterol: 29mg Carbohydrate: 21g Fibre: 9g Sodium: 581mg