A recipe from the Good Food collection.
1 tablespoon canola oil
1 medium onion, finely diced
2 cloves garlic, crushed
1 large red chilli, finely chopped
1 teaspoon grated fresh ginger
1 medium tomato, finely diced
400 g cooked chickpeas
1 tablespoon tamarind purée
½ cup boiling water
1 teaspoon soft brown sugar
1 medium eggplant, sliced into 1 cm rounds
60 g baby rocket leaves
1. Heat the oil in a saucepan, add the onion, garlic, chilli and ginger and cook until soft. Add the tomato and chickpeas and cook for 5 minutes.
2. Mix the tamarind purée and boiling water together, then strain the liquid into the pan and discard the seeds. Add the brown sugar and cook for 7 minutes, or until the sauce thickens.
3. Spray a chargrill pan with canola cooking spray. Chargrill the eggplant on both sides until cooked through.
4. Place an eggplant round on a plate, add a little rocket and the chickpeas, and top with another eggplant round. Serve with plain yoghurt, if desired.