Ingredients

Method

• 2 medium brinjals, thinly sliced
• 2 T olive oil
• 4 T chermoula
• ½ cup mozzarella, grated
• Rocket, for serving
• 200 g baby tomatoes, halved, for serving
• For the stuffing:
• 1 x 400g can chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• ½ red onion, finely diced
• 4 spring onions, finely chopped
• 4 T coriander or parsley, finely chopped
• Sea salt and freshly ground black pepper, to taste
• 2 free-range eggs, beaten
• 60 g dried breadcrumbs
• 2 T olive oil
• For the tomato-and-chorizo relish:
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 70 g chorizo, sliced
• 4 T canola oil
• 400 g baby tomatoes, sliced
• 2 T tomato paste
• 250 ml chicken stock

Method

Ingredients

1. Rub the brinjals with the olive oil and dust with the chermoula. Heat a griddle pan until very hot and cook the brinjal slices for 2 minutes on each side.

2. To make the stuffing, pulse the chickpeas, garlic, onion, spring onion, coriander or parsley and seasoning in a food processor. Shape spoonfuls into small rounds. Dip into the egg and coat with the breadcrumbs. Heat the oil in a pan and fry until golden. Drain on kitchen paper.

3. Preheat the oven to 180°C and lightly grease a baking tray.

4. To make the tomato-and-chorizo relish, sauté the onion, garlic and chorizo in the oil. Add the tomatoes and cook for 6 minutes. Add the tomato paste and chicken stock. Bring to a gentle boil and simmer for 10 minutes.

5. Layer two brinjals on the baking sheet in a criss-cross pattern and top with a spoonful of tomato relish and a chickpea ball. Sprinkle with mozzarella. Lightly fold the brinjal to create a basket shape. Repeat with the remaining brinjals and chickpea balls. Grill for 5 minutes until the cheese is bubbly and golden. Serve with the remaining relish.