Step 1

Pre-heat oven to 180ºC and line a tray with baking paper.

Step 2

Cut eggplants in half lengthwise and scoop out some of the filling to add to vegetables.

Step 3

Heat oil in a large frypan and sauté the garlic, onion, peppers, courgette, scooped eggplant and chickpeas for 4-5 minutes, until tender and fragrant.

Step 4

Crumble over feta (reserve some for the top), stir in the sour cream, then season.

Step 5

Pile vegetable stuffing into the eggplants and bake for 15-20 minutes, until the eggplant is tender and vegetables golden.