2 large aubergines, peeled and sliced lengthways (±1cm)
1 onion, chopped
1 red chilli pepper, cleaned and thinly sliced
2cm root ginger, peeled and grated
1 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
1 ±400gm tin chopped tomatoes
1 ±400gm tin chick peas, rinsed and drained
1 Tblsp lemon juice
1 cup natural fat free yoghurt
30gm chopped pecan nuts
1 clove garlic, crushed
1 Tblsp chopped fresh coriander
Method
Combine the yoghurt, pecans, garlic and chopped fresh coriander. Set aside.
Lay the aubergine slices in a large pan with a cup of water.
Simmer until the slices turn transparent.
Drain and keep warm.
Spray a large pan with non-stick cooking spray, and put on to heat.
Dry fry the onion, chilli, garlic and spices until the onion starts to soften.
Add the tomatoes, chick peas and lemon juice.
Cover and simmer for 10 minutes.
Arrange a bed of aubergine slices on each of four plates.
Spoon over the spicy chick peas.
Top with the pecan dressing.
