|3.00||aubergines — medium|
|45.00 ml||fresh chillies — 573|
|3.00||garlic — cloves|
|425.00 g||baked beans — in tomato sauce|
|30.00 ml||fresh parsley — chopped|
|5.00 ml||fresh mint — chopped|
|0.00||sea salt and freshly ground black pepper|
Preheat oven to 180 ºC.
Scoop most of the flesh out of the brinjal skins and chop. Rub 30 ml olive oil over the skins.
Place on a baking sheet and bake for 15 minutes.
Heat remaining olive oil in a large pan and sauté onions and garlic until softened.
Increase heat, add brinjal flesh and tomatoes and cook quickly until browned.
Add beans and herbs. Season with lemon juice, salt and black pepper.
Simmer gently for five minutes.
Pile mixture into brinjal shells and serve.