Aubergine with Chickpeas (4)

A vegetarian recipe from Nigel Slater which is even better if left overnight. Serve with some steamed rice.

Aubergine with Chickpeas (4)
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Aubergine with Chickpeas (4)
Print Recipe
  1. Set the oven at 200C/gas mark 6. Slice the aubergines in half lengthways, then score the cut sides in a lattice pattern, almost down to the skin.
  2. Put the aubergines in a baking dish or roasting tin, cut side up and spoon over 4 tbsp of the oil. Bake for 30 minutes until the flesh of the aubergine is soft enough to scoop out with a spoon.
  3. Drain the peppers and put them in a blender jug or the bowl of a food processor. Then make the spice paste. Peel the garlic and crush it finely. Peel and grate the ginger.
  4. Warm the groundnut oil in a frying pan over a moderate heat then stir in the ginger and garlic. Let it sizzle for a moment or two then stir in the cumin seeds and coriander and fry until fragrant.
  5. Stir in the tomato purée and fry briefly then add the sugar, paprika, a little salt and the garam masala. Tip the spice paste into the peppers and pulse to a rough purée then scrape into a small bowl.
  6. Peel and roughly chop the onion. Warm the 2 reserved tbsp of oil in the vacant pan over a moderate heat and add the onion. Let it cook for 10 minutes or so, stirring regularly, until soft and sweet.
  7. Stir in the spice paste and continue cooking for a minute or two. Chop the tomatoes and add them into the spice paste. Finely chop the chilli and stir it in, together with the drained chickpeas.
  8. Remove the aubergine from the oven and scrape the flesh from the skin with a spoon, stirring it into the tomato and chickpeas. Partially cover with a lid and simmer for 10 minutes.
  9. Just before serving, chop the coriander, parsley and mint and fold in. Serve, with a trickle of yogurt and steamed rice.
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