Aubergine & chickpea tikka

1 Cut the aubergines in half and deeply score the cut side. Place half the oil in a deep-sided frying pan, add the aubergines skin side down and add 100ml water. Cover and cook for 15 minutes until softened. Remove the lid and continue to cook until the water has cooked off and the skin begins to crisp. Add the remaining oil and turn the aubergines. Cook until soft and golden and set to one side.

2 Add the garlic and spices to the pan – add a little more oil if needed. Cook for 2 minutes, stir in the curry paste and cook for 2 minutes. Add the yoghurt and cook for 4 minutes – it will split as the water cooks off, but this is fine. Add the chickpeas, tomatoes and 150ml water, stir and return the aubergine to the pan. Simmer for 20 minutes and season to taste. Scatter over the coriander and serve.