A quick and healthy snack

Ingredients:

• 2 large eggplant
• 1 large yellow onion
• 3 tsp olive oil
• 1 tsp curry powder
• 1/2 tsp salt
• 1/2 tsp chili oil
• 3 oz baby spinich
• Chopped cilantro
• 2 cloves of garlic
• 1 cup crumbled chedder
• 1/4 cup shredded parmesan
• 1/4 cup chickpea flour
• 1 egg
• Sesame
• Curry powder

Instructions:

1. Preheat the oven to 425F and line a baking sheet with parchment paper
2. Slice the eggplant into 1/2-inch thick rounds and cut out a round hole in the center of each; place on the baking sheet (you can use cookie cutters for this)
3. Chop the remaining eggplant and the onion into cubes. Add salt, pepper, spinach, garlic, and fry until the spinach wilts. Let it cool for 10 minutes
4. Combine the mixture with the other ingredients
5. Brush the eggplants on the baking sheet with olive oil and some curry powder
6. Fill the centre of the eggplants with the mixture and decorate with some sesame seeds
7. Bake for about 25 minutes until golden and bubbly