Ingredients

• ½ aubergine
• cut in half lengthways
• 3 tbsp olive oil
• pinch of salt
• 85g/3oz chicken breast
• chopped
• 1 clove garlic
• finely chopped
• 55g/2oz spinach leaves
• 1 vine tomato
• de-seeded and chopped
• 100g/3½oz linguine
• cooked according to packet instructions
• 55g/2oz goats' cheese
• crumbled
• 2 tbsp chopped fresh parsley

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Take the aubergine half and cut off a thin slice from the rounded side so that it sits flat on a baking tray without moving. Score the cut side of the flesh with the tip of a sharp knife
• season with a pinch of salt and drizzle two tablespoons of the olive oil over the top. Bake in the oven for 10-15 minutes
• or until softened.
• Remove the aubergine from the oven and scoop out the flesh with a spoon
• roughly chop the flesh and reserve the hollowed aubergine.
• Heat the remaining oil in a pan and lightly fry the chicken and garlic for 4-5 minutes
• or until the chicken is cooked through. Add the spinach leaves to the pan and stir until wilted
• then add the chopped aubergine flesh
• tomato
• cooked pasta
• goats' cheese and parsley.
• To serve
• place the hollowed aubergine on a serving plate and spoon in the cooked pasta mixture.