Tamarind, chickpea and eggplant stacks

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

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.