Aubergine, Mozzarella & Tomato Melts

1. Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the green tops off the aubergines then halve them lengthways. Pop them in a roasting tin, cut-side up. Drizzle over 2 tbsp olive oil and season with salt and pepper. Roast in the oven for 20 mins.

2. Meanwhile, dice the tomatoes. Peel and thinly slice both garlic cloves, but keep them separate. Drain the mozzarella and tear the mozzarella balls into small pieces.

3. Pour 1 tbsp olive oil into a medium-sized pan and warm over a medium heat. Slide 1 sliced garlic clove into the pan and fry for 1 min, stirring, till aromatic. Add the diced tomatoes, along with 1 tsp dried oregano. Season with a pinch of salt and pepper. Fry for 5 mins, stirring often, till the tomatoes have softened and become pulpy. Taste and add a pinch more salt and pepper, or a pinch of sugar, if you think it needs it.

4. When the aubergines have roasted for 20 mins, remove the tin from the oven. Spoon the tomato sauce over the aubergine halves (keep the pan for later). Scatter over the torn mozzarella. Crack over some black pepper and return to the oven to bake for 15-20 mins till the mozzarella has melted and is golden.

5. Meanwhile, peel the red onions and thinly slice them. Pour 1 tbsp oil into the empty pan you used to cook the tomatoes (don’t worry if it still contains a bit of sauce) and warm over a medium heat. Slide in the sliced onions, the remaining garlic clove and the smoked paprika. Fry for 5 mins, stirring often, till starting to soften.

6. Drain the chickpeas and add them to the pan (see our tip on how to use up the liquid from the tin). Reduce the heat under the pan and warm through for 5 mins, stirring occasionally. Take the pan off the heat. Grate in the zest from the lemon and squeeze in a little juice. Add 1 tbsp olive oil.

7. Roughly chop the parsley leaves and stalks and add them to the pan. Taste and add more salt or pepper or a squeeze more lemon juice, if needed.

8. Spoon the chickpeas onto four warm plates, top with the aubergine melts and serve.

9. Love Your Leftovers: The aubergines and chickpeas will keep well in the fridge for up to 3 days. Divide the aubergines and chickpeas between tubs, seal and store. This dish is best reheated in the microwave till piping hot.

10. No Waste, More Taste: Drain your chickpeas over a bowl to catch the liquid from the tin. This liquid is called aquafaba and it can be used in place of egg whites in meringues or cocktails. Go to abelandcole.co.uk/recipes and search for ‘aquafaba’ to find some recipes that will help you use your leftover aquafaba up.