Pan-seared aubergine and chickpeas baked under a cheesy topping, served with a watercress and pine nut salad.
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesPan-seared aubergine and chickpeas baked under a cheesy topping, served with a watercress and pine nut salad.
Ingredients
2 aubergines, cubed
1 tin chickpeas, drained
Chopped tomatoes
Grated cheese
Watercress or baby spinach
Toasted pine nuts
Olive oil, salt and pepper
Directions
- Pan-fry the cubed aubergine in olive oil until well browned on all sides.
- Mix the aubergine with the chickpeas and chopped tomatoes in a baking dish.
- Top generously with grated cheese and bake until golden and bubbling.
- Serve with a watercress and toasted pine nut salad alongside.
This baked aubergine & chickpea gratin is best shared – see more Mediterranean recipes on Meals & Mixers.
