Cheesy and Spicy Eggplant with Chickpeas

Instructions

1. Preheat the oven to 220 °C (standard baking).
2. Cut crosshatches into the eggplant halves with a knife, but not cut all the way through. Put into a roasting tin with the chickpeas, sunflower oil, salt and garlic. Mix thoroughly to combine.
3. Roast for 20 minutes.
4. Reduce the oven to 200 °C.
5. Add the green peas to the tin and mix to coat in the oil, adding a little more if needed. Cover the eggplant flesh with the cheeses, season with salt, sprinkle over the panko breadcrumbs and red-chili flakes.
6. Cook for a further 30 minutes.
7. Garnish with parsley and serve.

• Servings : 4
• Ready in : 65 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Appetizers, beans and brews, recipes for spring, recipes for summer
• Ingredient : Bread crumbs, Cheese, Chickpeas, Dried hot chilis, Eggplant, Garlic, Parsley, Peas, Salt, Sunflower oil, Yellow cheese