Chipotle aubergine

Chipotle chillies transformed our lunch - spicy aubergine, couscous and chicken. Having been inspired by an Ottolenghi recipe using aubergine, I thought I would try a different spice. This is a very quick and easy recipe.
Slice the aubergine in half lengthways, score the flesh and spread with Chipotle paste. Bake in a hot oven - 180ºC - for around 20 minutes.
We enjoyed ours with the spicy couscous (yesterday's blog post) and some sliced chicken. Plain yoghurt cooled everything down a notch and finished the dish off nicely.
Aubergines are very low in calories (approx 150 calories per eggplant). The whole dish was approximately 450 calories and very filling.

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