Ingredients

• 2 eggplants
• ¼ cup olive oil
• ½ teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon chili flakes
• 1 capsicum, diced (red, yellow or green)
• ½ red onion, diced
• 200g cooked (canned) chickpeas
• 1 cup milk
• 1 heaped teaspoon cornflour
• 1 cup Anchor Cheese, grated
• Fresh sliced chili and mint to serve

Directions

1. Preheat the oven to 180°C.
2. Cut eggplants in half lengthwise and scoop out most of the flesh leaving about 1.5cm shells.
3. Place the eggplant shells on a baking tray lined with baking paper. Dice the scooped out flesh.
4. Heat the olive oil in a large frying pan and gently cook the curry powder, cumin, and chili for 1 minute, then add the diced eggplant, capsicum, red onion, and chickpeas and cook for 4-5 minutes until softened.
5. Meanwhile, whisk the milk and cornflour and bring to the simmer in a small saucepan. Add three-quarters of the cheese, stir until melted and smooth.
6. Pile the curried vegetables back into the eggplant shells. Pour over the cheese sauce, top with remaining grated cheese and bake for 25-30 minutes or until bubbling and golden.
7. Serve with fresh chopped chili and mint.