Ingredients

• 2 aubergines
• 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

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• 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.
• Reduce the oven to 200C/180C Fan/Gas 6.
• 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.
• Garnish with the remaining chilli and parsley and serve immediately.