If you’ve read any of my previous recipes you may already know that I have a deep love for aubergines. Although I used to think they were really hard to cook, and it’s true that they do require a bit of preparation, when these fabulous fruit/vegetables are cooked right they really are fantastic. This super easy recipe combines two fabulous and healthy foods, aubergines and chickpeas, to make a tasty (if a bit oily) meal that you can enjoy with rice, in a wrap or even as a filling for delicious Indian inspired pies.
What you need: A large aubergine or several baby aubergines (this was my first time cooking with baby aubergines as our local Tesco ran out of the big ones, and I think they are actually a little nicer than regular ones), a tin of chickpeas, two chopped chillies, olive oil (you will need quite a lot as the aubergines absorb it like a thirsty drunk), one medium/small onion.
Spices: Asafoetida, fenugreek, tumeric, cumin seeds, garam masala, Coriander seeds, a little pinch of chilli flakes, salt, pepper, curry seeds, mustard seeds
1: Thinly slice the aubergines and soak them in cold salted water for around twenty minutes.
2: Fry a few dollops of asafoetida in olive oil until starting to warm up, then add the mustard seeds. After a minute or two add the chopped onions and fry for a few minutes, then add the chillies. Turn to a low heat and sauté for about five more minutes until the onions are translucent and reduced in size
3: Add a bit of all the spices (I tend to add more than you probably should, but damnit it just tastes so good!) and then add the aubergines. Add oil as required as the aubergines will lap it up, and fry for about five minutes.
4: Add chickpeas, fry for a few more minutes and then turn to a low heat and cook for a further ten minutes. Season to taste
5:Enjoy with soya sauce