Eggplant with spiced chickpea filling and haloumi

Name: Eggplant with spiced chickpea filling and haloumi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 medium eggplants; vegetable oil, for spraying; 2 x 420g cans chickpeas, rinsed and drained; 1 tablespoon Moroccan spice; 1/2 cup Greek yoghurt; 2 clove garlic, crushed; 1 cup baby spinach leaves, roughly chopped; 1 block halloumi cheese, cut into 16 slices; olive oil, rocket salad, lemon, to serve

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

eggplant

Ingredients

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4 medium eggplantsvegetable oil, for spraying2 x 420 grams cans chickpeas, rinsed and drained1 tablespoon Moroccan spice1/2 cup Greek yoghurt2 clove garlic, crushed1 cup baby spinach leaves, roughly chopped1 block halloumi cheese, cut into 16 slicesolive oil, rocket salad, lemon, to serve

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Instructions

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Step 1

Preheat barbecue to medium; cut the eggplants in half lengthways and spray with oil.

Step 2

Sear the eggplant halves, cut side down, for 3-4 minutes or until well coloured and softening. Remove from the heat and scoop out half the flesh, leaving 1cm around the sides.

Step 3

Dice the eggplant flesh and combine with the chickpeas, spice, yoghurt, garlic and spinach and mix well. Spoon back into the eggplant shells and arrange on the barbecue. Reduce heat to medium low and cook for 15 minutes or until eggplant and filling is tender.

Step 4

Top with halloumi slices, spray with oil and cook a further 5 minutes until the cheese is coloured. Arrange on plates, drizzle over a little olive oil and serve with a rocket salad and a squeeze of lemon.