Coconut & aubergine chickpeas

A seriously flavourful plant-based meal, with soft, collapsed aubergine mixed into a creamy coconut sauce.

This is my new favourite way to cook aubergine! You cook it whole until soft and collapsed, scoop out the flesh then mix through a saucy dish. It’s brilliant because it’s really easy and you don’t risk having spongey aubergine like you get with some dishes.

This is my second recipe using this dish - the first was a harissa aubergine dish which you can find here.

The aubergine is mixed with wholesome chickpeas, and there’s bags of flavour from ginger and garlic, creamy coconut milk and umami miso paste. Then fresh spring onion, chilli and zingy lime bring it all to life.

Serve with rice, or even naan/chapati/bread of choice for a delicious, healthy, and easy plant-based meal.

You’ll need (serves 2):

• 1 aubergine

• 1 large or 2 small garlic cloves, finely chopped

• thumb sized piece of ginger, grated

• 1 tin of chickpeas, drained

• 2 tbsp brown miso paste

• 1 tsp honey (or maple syrup)

• 200ml full fat coconut milk

• 1 spring onion, finely sliced

• 1 chilli, finely sliced (leave out if you don’t like spice)

• 1 lime, halved

Cook the aubergine in an air fryer or oven at 200C until soft and collapsed. It should take about 20 minutes.

Once cool enough to handle, slice it in half lengthways and scoop out the flesh with a spoon. Roughly chop.

Gently fry the garlic and ginger in a little oil in a large frying pan for a couple of minutes. Add the aubergine, chickpeas, miso, honey and coconut milk. Mix well and cook over a medium heat for 5 minutes. Taste and adjust salt to taste.

Serve with rice or side of choice, and garnish with the spring onion and chilli. Squeeze the lime over the top and dig in.