Chickpea-stuffed baked brinjals with tomato-and-chorizo relish

Chickpea-stuffed baked brinjals with tomato-and-chorizo relish

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 30 minutes
  • 30 minutes
  • Woolworths Exclusive Selection Viognier 2013 (Ken Forrester Wines)

Ingredients

  • 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

Cooking Instructions

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.

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.

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

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.

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.

Sibahle Mtongana Recipe by: Sibahle Mtongana
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Comments

  • TASTE
    May 14, 2015

    Hi Ingrid,

    Thank you for your feedback. Our food experts have had another look and you’ve got a valid point. Although we prefer to ensure that the oven reaches the correct temperature, in this case the oven doesn’t have to be pre-heated right at the beginning. Well spotted! :)

    Our apologies! We’ll amend accordingly.

    Best,
    The TASTE team.

  • default
    Ingrid Peters
    May 13, 2015

    I should have known better than to take TASTE’s word that this is going to be easy and take max 1 hour.
    Oh and I love the fact that it starts with preheat the oven.

    Maybe if you had pre-made the relish and the stuffing you won’t be wasting precious electricity whilst your oven waits for you.

    There just doesn’t seem to be flow in this recipe.

    If I attempt this again. I’ll make the the relish before hand. I actually just grabbed some other relish I had to hand as I was running out of time. Then I would make the stuffing and do the whole egg and bread crumbs thing and put the balls in the fridge so they’ll keep their shape. Then I’ll fry the brinjal. Only then would I put the oven on. Whilst the oven is heating I’d fry the stuffing balls and once again attempt a basket though it would prob just end up being a stack again.