Stuffed Aubergines with Chickpea Bolognese

Here are the ingredients you need for the bolognese

• 1kg crushed canned tomatoes or ripe tomatoes
• 1 large onion
• 1 large carrot
• 1 leek
• Extra virgin olive oil
• Pink salt
• Date paste or sweetener
• 1 jar of cooked chickpeas
• Spinach

Method

1. 1Finely chop the carrot, onion, and leek in a food processor and add them to the pot.
2. 2Add the crushed tomato, olive oil, salt, and sweetener.
3. 3Stir well and cook in the pressure cooker.
4. 4Cook over high heat until steam begins to release, then turn the heat down and cook over low heat for 15-20 min.
5. 5Release the pressure valve and open the lid.
6. 6Add the cooked chickpeas and spinach, and cook over low heat for 10 min or until the tomato sauce has reduced.

Here are the ingredients you need for the aubergines

1. 13 large aubergines
2. 2Low-fat cheese
3. 3Chickpea bolognese

Method

1. 1Preheat the oven to 180ºC.
2. 2Cut the aubergines in half lengthwise and score the flesh in a crisscross pattern.
3. 3Bake at 180ºC for 20 min.
4. 4Once tender, scoop out the flesh. Chop it up and stir it into the bolognese.
5. 5Mix some chopped cheese into the bolognese filling and stuff the aubergine halves.
6. 6Top with more cheese and bake until it melts.
7. 7Done! Our STUFFED AUBERGINES WITH CHICKPEA BOLOGNESE are ready.

Extras

1. 1You can make the sauce without a pressure cooker; the steps are the same, it will just take a bit longer.
2. 2You can chop the vegetables by hand if you don't have a food processor, or even grate them with a box grater like in the old days.
3. 3You can add a pinch of sugar to cut the acidity of the tomatoes.