Struggling for some dinner inspo? Aubergines are one of those veggies that have such an acquired taste, and whilst I’m not crazy about them, there are so many things you can do to them to make them taste that little bit better! These roasted aubergine bowls are a deliciously filling dish, and one that uses up all aspects of the aubergine which is an added bonus! Perfect for the summer and packed with goodness and full of colour, I guarantee this recipe will change your opinion on this purple veg.
1/2 Bell pepper (any colour)
1 Chicken breast
Preheat the oven to 180 degrees or gas mark 4. Cut the aubergine in half length ways and scoop out the centre into a bowl-like shape, cutting into small pieces as you do so. Put the aubergine hollows into the oven whilst you prepare the rest of the vegetables. Slice the vegetables into small chunks and mix with the cayenne pepper and chilli flakes (remembering to add the excess aubergine from earlier). Fry or grill the chicken (I use my George Foreman grill) until cooked, and cut into small chunks once done before putting into the bowl with the vegetables. Remove the aubergine from the oven and scoop the vegetable and chicken mix into the aubergine bowls before, and return to the oven for 30-40 minutes until the vegetables are roasted and soft. Once done, serve warm and sprinkle more cayenne pepper and chilli flakes on top.