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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the aubergine into 1/4 inch thick rounds and lightly brush both sides with olive oil.
Lay on a baking tray and bake at 180 degrees Celsius for 20 minutes, turning halfway through until golden.
Fry the onion and garlic in a little olive oil over medium heat until softened.
Add the cumin, chilli powder, turmeric, and curry powder and stir to combine.
Stir in the chickpeas, cook for a further 5 minutes until heated through, and then transfer into a baking dish.
In a small saucepan, heat up the tomato puree, chopped tomatoes, mixed herbs, and water.
Bring to the boil, reduce heat and simmer for 10 minutes until slightly thickened.
Lay the cooked aubergine slices on top of the chickpea mixture.
Cover with the tomato sauce and season with black pepper.
Bake at 180 degrees Celsius for 20-25 minutes until bubbling.
Serve and enjoy.
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You can substitute aubergine with zucchini for a different flavor.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just chop them finely and cook until they break down into a sauce.
Is there a substitute for chickpeas?
You can use other beans like cannellini or kidney beans as a substitute.
Can I make this dish ahead of time?
Yes, you can prepare the dish and refrigerate it. Bake it just before serving.
What can I serve with this bake?
This dish pairs well with a side of rice or a fresh salad.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
