Stuffed aubergines with spinach rice and halloumi

INGREDIENTS

large aubergines (eggplants)

1 tbsp

olive oil

Salt

Black pepper

175 g

basmati rice ((~ 3/4 cup))

400 g

tin chickpeas, drained ((240g, or ~ 1 1/4 cups, when drained))

250 g

spinach puree ((~ 1 cup) - or 1 cup cooked spinach)

2 tbsp

pine nuts

Small bunch fresh parsley, (chopped)

1/2 tsp

dried mint

100 g

halloumi cheese ((a few thin slices))