Aubergine and Chickpea Bites
These vegetarian aubergine bites with chickpeas are incredibly delicious. They are fun to make and even the kids will love getting involved. This unofficial recipe is the perfect snack for any one following Slimming World, Weight Watchers or a calorie controlled diet.Nutritional InformationSlimming World Syns: ½ Syn Per BiteWeight Watchers Points: Coming SoonCalories: 66 Per Bite
Servings 20 Bites
Ingredients
- 3 Large Aubergines [Halved, cut side scored]
- 1 tsp Coriander
- 2 tsp Cumin Seeds
- 1 Clove Garlic [Crushed]
- 400g Canned Chickpeas [Drained]
- 2 tbsp Gram Flour
- ½ Lemon [Juiced, Zested]
- 25g Polenta [Dry]
- Frylight/Low Cal spray oil
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Spray the aubergine halves with spray oil, then put them cut-side up in a large roasting tin. Add the garlic, coriander and cumin seeds. Roast for 40 mins until the aubergine is tender. Set aside to cool.
- Scoop the aubergine flesh into a bowl and discard the skins.
- Scrape the spices and garlic from the pan into the bowl.
- Add the chickpeas, gram flour, lemon zest and juice, then roughly mash together.
- Line a baking tray with grease proof paper.
- Shape the mixture into 20 balls and put them on the baking tray. Leave to chill in the fridge for at least 30 mins. [Can be left overnight]
- Heat oven to 180C/160C fan/gas 4.
- Tip the polenta onto a plate, roll the balls in it to coat, then return them to the tray and spray each one with a little spray oil.
- Place into the oven and roast for 20 - 25 mins until crispy, hot and golden.