Stuffed aubergine with soy ragù

Steps

1. Heat the oven to 200 °C. Halve the aubergine, score the flesh, brush with half the olive oil and bake cut side up for 25 minutes.
2. Soak the soy granules in hot water for 10 minutes and squeeze them out.
3. Fry the chopped onion and garlic in the rest of the oil for 3 minutes, add the granules, crushed tomatoes, chickpeas, oregano and salt, and simmer for 10 minutes.
4. Scoop out some of the soft aubergine flesh, stir it into the ragù and fill the halves.
5. Bake for another 10 minutes.