Recipes and styling by : Jo Wilcox.
Photography by : Melanie Jenkins.
This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat barbecue to medium; cut the eggplants in half lengthways and spray with oil.
2.Sear the eggplant halves, cut side down, for 3-4 minutes or until well coloured and softening. Remove from the heat and scoop out half the flesh, leaving 1cm around the sides.
3.Dice the eggplant flesh and combine with the chickpeas, spice, yoghurt, garlic and spinach and mix well. Spoon back into the eggplant shells and arrange on the barbecue. Reduce heat to medium low and cook for 15 minutes or until eggplant and filling is tender.
4.Top with halloumi slices, spray with oil and cook a further 5 minutes until the cheese is coloured. Arrange on plates, drizzle over a little olive oil and serve with a rocket salad and a squeeze of lemon.
Note
- You could add extra vegetables such as capsicum or corn kernels to the filling mix, if desired. Feta or melting mozzarella cheese works well in place of halloumi. – PER SERVE Energy 694kcal, 2906kj • Protein 46.7g • Total Fat 30g • Saturated Fat 14.7g • Carbohydrate 43.8g • Fibre 21g • Sodium 4117mg
