Ingredients for 4 people

2 large aubergines
300 g of minced veal
250 g cooked chickpeas
100 g fried tomato
Grated Parmesan cheese
1 chopped onion
Virgin olive oil
A complete meal with vegetables, farinaceous and protein foods in a single dish


1.Cut the aubergines in half, open in the shape of a canoe. Empty them and chop them up.
2.Mash the cooked chickpeas adding a little paprika to taste.
3.In the oil cook: the onion, meat and chopped aubergine, and add a pinch of salt. Pour in the chickpea purée and mix it all together.
4.Fill the aubergines with the preparation and cover them with the tomato and parmesan cheese.
5.Bake in the oven for 15 minutes at 180º.

Chef’s tip

The tomato can be replaced by a bechamel sauce