Aubergine Chickpea Gratin
A simple but amazing dinner that can be served for two, made for a picnic, or for a dinner party.
Ingredients
Directions
- 1
Preheat oven to 220C degrees at grill fan setting.
- 2
Add chickpeas, half the oregano, tomatoes to a 10inch baking tray. Drizzle over 2 tbsp olive oil, salt + pepper. Bake for 15mins!
- 3
While that cooks, set a large frying pan to a medium to high heat, lay down some of the aubergine slices flat in one layer. Dry-fry for 2mins or until lightly golden on one side. Turn over + do the same on other side.
- 4
Continue frying until you have done enough to cover the top of the baking dish in one layer. Roughly chop the remaining aubergine into cubes + turn down heat adding in 2 tbsp olive oil.
- 5
Add in chopped aubergine + fry for 4mins until golden + soft. Then add 2 tbsp more olive oil + add garlic slices. Gently fry for 2 mins before stirring in parsley, stock, leftover oregano, season with salt + pepper.
- 6
Pour this in with the chickpeas when they are finished. Stir through!
- 7
Top with grated cheese, followed by aubergine slices. Drizzle over 1 spoon olive oil + use a brush to evenly coat the top. Season with salt + pepper again before baking under the grill for 10mins.
- 8
The top should be golden + bubbling inside. Serve straight away or at room temperature.
Notes
Nice with an avocado butter lettuce salad!
