• 2 large aubergines
• 1 tin of chickpeas drained
• 1 ready cooked pouch of mixed grains
• 1 onion chopped
• 1 garlic crushed
• 1 tsp madras curry powder
• 1/4 tin chopped tomatoes
• 1 tsp garam masala
• 1/4 tsp turmeric
• Handful of fresh coriander
• Sesame seeds for garnish
• Yoghurt to serve
1 Pre heat oven 200 degrees gas mark 6.
2 Cut the aubergines in half, drizzle some oil and bake in the oven until flesh is soft around 15-20 minutes.
3 Meanwhile to make the filling add some oil to a pan, lightly sauté the onions and garlic, add the tomatoes and spices and allow to cook until thickened on a medium heat.
4 Add the chickpeas, mixed grains, season and mix well. Add a splash of water if mixture is too thick. Allow to simmer for about 10 minutes.
5 Take the aubergines out of the oven and carefully scoop out the flesh and add the flesh into the curry mixture and gently mix.
6 Fill each aubergine with the curry filling and bake in the oven for 15 minutes.
7 Garnish with coriander, sesame seeds and serve with some yoghurt.