Colourful Painted Pebbles and Caponata

Some time last year when we went exploring other parts of Wales around us, especially as we now had a growing puppy and always looking for more exploratory places to walk.

We stumbled upon these painted pebbles garden on one our forest walks. 

It was wonderful and i could have hung around this area a bit longer, and took time taking pictures of those that I favoured, maybe next time. 

I have always wanted to paint pebbles. I had hoped it to have been one of the hobbies i picked up during the pandemic, but no new hobbies, partly because of my four legged friend, but mostly for other reasons.  Maybe one day, i'll get to have a go at creating some of my own.  

Some recipes fall out of favour, either they become old fashioned or overtaken by other food trends. A bit like this Caponata that I made about four months ago when we had aubergines grown in the greenhouse.  

I was reminded of Caponata  a Sicilian dish made up of aubergine, peppers and olives after having seen it featured on some repeat TV celebrity cookery show and it got my mouth watering.  So much so that I was inspired me to make use of the homegrown aubergine this way.

 

It was worth making.  It was really good and made for a lovely light snack.  I especially loved how the vinegar penetrated the spongy white flesh of the chopped aubergine elevating it to something quite delicious.  Sweetness from the red peppers and tomatoes, and piquancy from capers and black and green olives.  

Sicilian Caponata

Serves 4 - 6 

Ingredients

2 large aubergines, cut into cubes

1 large onion, thinly sliced

4 tablespoons olive oil

1 x400g tinned tomatoes, crushed or blitzed

3 tablespoons white wine vinegar

2 red peppers, thinly sliced

50g capers, minced

50 black olives, pitted

50g green olives, pitted

Salt and pepper to taste

2 tablespoons fresh parsley, roughly chopped

Method

Saute the onion in the olive until soft and translucent. Stir in the aubergines and cook, stirring occasionally for a few minutes.

Then add in the the white wine vinegar over the aubergines, then add blitzed tomato puree, red peppers, capers, and olives. 

Cover and cook gently over low heat until the vegetables are tender.  

Season with salt and pepper to taste and stir in the parsley. 

Transfer the mixture to a serving dish and set aside to cool.  

Roasted Aubergine Lasagne with Puy Lentils

It was after tinkering with a recipe that I was reminded of  the glass jar full of the king of lentils -  Puy Lentils. 

And wait for it, i haven't eaten aubergine aka eggplant for over a year, or maybe more.  

So it was on our shopping list.  I planned to make Roasted Aubergine Lasagne with Puy Lentils. Then I remembered why, I don't make lasagnes that often and leave it as one of D's speciality's. 

Oven Roasted Ratatouille

We are continuing to enjoy homegrown fruit and vegetables, because we know it won't last.

So with our homegrown courgettes and homegrown tomatoes, I made an Oven Roasted Ratatouille, and before some of you get all uppity and say its not made this way, blah blah blah...well this recipe comes from a  French woman, author of - if its good enough for her, well who am I to argue.

So who is this French woman, well she is Parisian and it is Clotilde Dusoulier author of the best food blog Chocolate and Zucchini.  She started her blog in 2003.  I can't remember how I stumbled across her originally but I did buy her cookbook also of the same name and from which the recipe comes from.  

For those of you who read my blog regular, will know that I am not that keen on ratatouille, so I am always willing to try different recipes that will encourage me to change my mind, well I think I am onto a winner here. 

Etsis Turlu - Rich Summer Vegetable Stew

I've been cooking quite a lot of Middle Eastern recipes recently.  It started with the  Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow  early this year when we had freakish snow and with the unusual hot weather continuing, now I have Etsis Turlu.   

According to the cookbook author this Etsis Turlu comes from Turkey.

With the rain over the weekend, it was the perfect excuse to make a stew more suited for autumnal days and colder evenings, but i have lots of summer vegetables including courgettes, marrows and green beans coming from the garden that I wanted  to make the most of it, even if it is the height of summer.

This stew will last us good three days of the working week and we intend to eat it with couscous, bulgar wheat, rice or crusty bread.  

I am sharing this  Etsis Turlu Stew with Souper Sundays hosted by Kahakai Kitchen. 

Briam - Easy Greek Vegetable Bake

This Greek Vegetable Bake is known as Briam.  Briam  is one of those dishes my Greek flat-mates at University used make and eat after a long day at lectures and tutorials.   

In fact, it was not my Greek flat mates that introduced this Briam or Moussaka, but another Greek girl staying two floors down that frequented the lads, she realised I was vegetarian and one day brought some over for me to try.  It was delicious and she told me how to make it and I thought, well that is easy.   It is also one of the reasons I veered towards making it last week during the working week, straight after work.   

Curried Anglo Italian Fenugreek Ratatouille

I hope you don't mind me sharing a recent observation when I was waiting to get the bus back home from work.

I start with a statement.  I think chivalry is dead or taking its very last dying breaths.  I had faith it was still alive in the older gentlemen but not now.  I waited to get my bus home and noted post European Union Referendum some attitudes have changed overtly in peoples behaviours, most recently in the older generation.   As not one, not two, not three but four older men of Pensionable age rudely cut across me to get on the bus.  I want to give them the benefit of the doubt, perhaps they feel their age and free bus pass entitles them to be rude... I hope so, but if its their  skin colour we certainly have problem Britain and this is only a small glimpse.  So what was my response?  I politely smiled at them and said, 'plenty of seats on the bus'. 

Anyway, its that time of the year when vegetable growers find themselves with bucket loads of courgettes aka Zucchini, in fact my last three blog posts have all featured courgettes.

So what am I going to do with all those courgettes? Make some Ratatouille of course.  

Regular readers will know that I am not keen on Ratatouille.  Last year I decided to give it a go again and still I was not sold.  Last weekend I thought why not spice it up a bit.  I saw fellow blogger Sareta's Kitchen make and was inspired to give it my own South Asian twist - Indian, Pakistan and Bangladesh all rolled into one.  Here it is my Curried Anglo Italian Ratatouille with fenugreek and chickpeas. 

Of course, I had to present it prettily, it takes a little time but its worth the effort when you want to make an impression. You could serve this with plain Basmati rice if you want, but some good crusty bread is what we had.  

Iranian Style Quorn 'Chicken' Stew with Aubergines and Courgettes

The past few weeks or so, I have made a few Persian inspired dishes inspired mostly by Iranian  food bloggers, rather than from the spate of mainstream Middle Eastern cookbooks published recently in the UK.  It started as a means to find inspirational ways of using my spices such as Advieh, Baharat, Sumac, Za'atar and ingredients such as Maftoul and Freekeh, but like any curious cook I have been lured and enticed by other recipes.  

When I saw an Iranian style Koresh tweeted by The Persian Fusion,  I just knew I had to make a vegetarian variation of it.  Something about it had me salivating.  

Koresht/Khoresht/Ghalyeh are stews or curries in Persian cooking.  They should not be compared to South Asian curries popular in the Western world.  Persian stews and curries are  quite mild.  

I substituted the chicken breasts with Quorn 'chicken' fillets and adjusted the spices to taste and the tomato sauce accordingly.  It was important to make the tomato sauce thicker to carry the texture of  Quorn fillets which can be quite dry and tough to penetrate with flavours.  In fact, I think its better to make this dish a day in advance, as the Quorn fillets became succulent by absorbing  and taking on some of the flavours from the sauce and natural ochre colour from the turmeric. Disclaimer*: I have been using Quorn products well before starting this blog, therefore this is not sponsored #Quornivore blog post, I have not been given this product free or paid by Quorn in any way.  

As recommended we ate this vegetarian Iranian stew with rice.  I liked how both the courgettes and aubergines - both rather bland vegetable in my opinion melted wonderfully in the dish, giving the dish more substance and texture.  I would be more than happy to make this again.  

Thank you Persian Fusion.

Maqluba - Middle Eastern Upside Down Savoury Rice Cake

All week,  except for Friday much to do with the EU Referendum I have been trying to raise some awareness of Refugee Week through Cooking A Dish from Another Country .  Refugee Week  in the United Kingdom is an event that promotes positive encounters between asylum seekers and refugees and members of the receiving communities, as well as raising awareness. The theme for Refugee Week  2016 was Welcome.  

Today I will share another Middle Eastern dish called Maqluba. .

Over the years, I've seen various versions of Maqlub.   Maqluba is a Palestinian dish popular throughout the Middle East.  Once the dish is cooked, the cooking pot is turned  upside down and removed to reveal  the edible crown beneath.  

I have no doubt that Maqluba takes centre stage on the table at Middle Eastern family feasts, especially now when many Muslims across the world are taking part in the holy time in the Islamic calendar of Ramadan and this may be part of the Iftar meal - breaking of the fast.  I do however wonder how the Syrian asylum seekers  in the Calais Jungle in France are coping at this trying and testing time.  There is an initiative called The Refugee Community Kitchen which has seen a group of compassionate people band together to help the refugees living in the camps of Europe.  The Refugee Community Kitchen have come together to create a kitchen to feed people to sustain them and their children.  I hope we can all play a small part here and donate a little.

Maqluba is often made with meat, but I have adapted a meat version from Libyan Food and Kitchen of Palestine. into a version, suitable not just for vegetarians but also vegans.  This one is made with aubergines and cauliflower.

I have to admit, I was expecting it to collapse on removing the pot, but it remained perfectly intact. I was really pleased to even slice it perfectly too.  Feel free to sprinkle with toasted pine-nuts, almonds or herbs.  
Other posts related to Refugee Week
Eritrean Zigni and Berbere
Middle Eastern Kibbeh
Somalian Fava Beans 
Syrian Cauliflower Zahra Mnazalet
Zimbabwean Butternut Squash

Easy Aubergine - Eggplant Jam

This Aubergine also known as Eggplant Jam is not sweet 'jammy' in the traditional British sense, but its definitely  jammy, thick and spreadable.  

I made this savoury Algerian aubergine spread a little while back.  

We had mostly spread on crusty bread or stuffed with salad in pitta bread.  It made a good change from chickpea hummus.

I am sharing this with  Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog; 

Harissa Aubergine, Kale and Chickpeas

This was not what I had planned to make with the aubergines that have been  nestling at the bottom of the fridge for the past week or so, but I couldn't remember the recipe I had actually planned to make with them.  Do you have days like that?!  Pick up some avocados for something specific then can't remember why and end up just making guacamole with it!

It didn't matter in the end as this Harissa Aubergine, Kale and Chickpeas dish was lovely.  We had it  early this afternoon after a lovely day in Cardiff where I spent quite a bit of hard earned cash today.  I picked up a gorgeous retro dress from a stall at St Mary's Market in the High Street, (the same place I got my Angry  Persian Aunties);  and a couple of pair of shoes from one of Cardiff's many Arcades, yes you read right, a couple of shoes and I am not even a shoe person.  Honestly they are both for work.  The past three months, and I am not kidding I have been going into work in boots!  Yes, it rains a lot in Wales. 

I wasn't sure how to serve it, it was thick and lush - no liquids for rice or couscous to mop up rice or couscous, so we had it with crusty bread.  I am hoping to finish it off tomorrow or the day after over Jacket Potatoes.   The slow cooking of the kale tasted wonderfully like bitter gourd, I like bitter gourd but it is an acquired taste, I guess so are aubergines.  The aubergines here were roasted in the oven before being added to the thick  rich harissa tomato sauce.

Black Sesame Seed Aubergine Nibbles

I am certainly making the most of my jar of black sesame seeds.  First it was Black Sesame Seed Butter, then Black Sesame Seed Flapjacks and now its sprinkled over these Aubergine Nibbles.  

These Aubergine Nibbles are not far removed from the Japanese Nasu Denkagu loosely translated as Miso Glazed Aubergines, Here though the aubergines are chopped and roasted in the oven with sesame seeds, once golden. Served with a dip, this of course can be made from miso, but i have to be honest I used one from a squeezy bottle. 

These Japanese sushi plates have made an appearance on the blog before.  They are rather special to me.  I got them in the US of A from a independent Oriental shop in Berkeley when visiting my beautiful friend in 2000.   It was my first time in America too.  I carefully packed them and they arrived back with me in the UK in tact.  I treasure them and whenever I use them, all those precious moments we shared as friends at University and on holiday come flooding back and get me emotional.  She is one person in my life that has had a profound impact impact on me and in such a positive way.  When I get low and pessimistic about the world.  I think of her. I miss her being close. 

African Aubergine Coconut Cassoulet

There are no fiery or smoky chillies in this African Aubergine Coconut Cassoulet , but it is immensely flavourful.  

The recipe for African Cassoulet is originally made with Boerewors which are South African sausages, I liked the sound of the flavour's in the rich ochre coloured sauce, so decided to make a vegetarian version which also happens to be suitable for vegans.  In place of the Boerewors I sliced some aubergines length ways in a manner to mimic the look of the Boerewors.   

Baked Tandoori Butterflied Eggplant Aubergines

So it was the weekend and it was BBQ time, except no BBQ in our garden.  The thunder was rolling in the skies and the rain drip drip dripping.

I was inspired to make these Tandoori Butterflied Aubergines by Sarah Beattie from her cookbook Meat-Free Any Day.  But I didn't follow the recipe completely, for a start Sarah grills her Tandoori Butterflied Aubergines over white-hot embers.   Mine conjured up no smoke, no flames and no associated BBQ smells.  Mine were simply baked in the oven, on a baking sheet covered with foil.  It worked remarkably well.   

To be honest, this is how my family have come to make Tandoori chicken.  My father wishes for a traditional Tandoor - clay oven, but settles for his Tandoori chicken baked/roasted in the oven. If he did ever get his wish granted, I would be over for Tandoor Naan breads, cooking them straight on a hot tandoor oven imparts a flavour that is hard to capture on a skillet or even from an oven.   Sarah Beattie rightly points out that in the U.K we have come to accept  food marinated in red (paprika) or yellow (turmeric) spiced coloured yogurt as 'Tandoori'.  

I have to point out in addition to baking these Tandoori Butterflied Aubergines, I have cheated a little further mostly for ease and laziness after all this was meant to be a chilled out BBQ afternoon. I confess and put my hands up and admit that I did not make my own tandoori spice blend.  Instead I asked my sister in law to fill me a small jar of tandoori paste and that made for easy cooking, well I don't do it that often so cut me some slack.  

The finished dish was served with some Puy Lentil Pilav style rice. 

Afghani Burani Bonjon - Aubergine Braised in Spicy Tomato Sauce

I cooked up this awesome Afghani Burani Bonjon at the weekend.  It was utterly gorgeous.  

My first encounter ever with Afghani Burani Bonjon  or shall I describe it with more familiar words: Aubergine braised in spicy tomato sauce and then smothered  with Seer Moss - GarlicYogurt sauce was in my early days of blogging through a now sadly defunct blog called The Culinary Adventures of a Confessed Shakamboo, I was curious about it at the time as I was not that familiar with Afghanistan cuisine, but at the same time somewhat dismissed it as I was not overly keen on aubergines aka eggplant a key ingredient for the recipe.  A few years fast forward I was once again reacquainted with Burani Bonjon whilst flicking through the Canadian Living: The Vegetarian Collection and most recently in Veggiestan.  

Well this time I just had to make this dish, especially as I have begun appreciating aubergines a lot more.  For those of you on a diet, I must forewarn you that this is not a low in fat meal at all, it is very rich and quite sublime.  You all know what aubergines are like sponges and suck up oil effortlessly.  Its also not the prettiest dish hence I sprinkled it with edible flowers, chive flowers and coriander.  I brought it to the table served my Fair TradeTierra Negra Round Saute dish, but a serving platter would do fine too. 

D really loved it.  The cooling aspect of the yogurt next to the warm and rich aubergine slices is just divine.  I have to say, the Aubergine braised in spicy tomato sauce would also be most excellent stirred through pasta. 

D has already asked me to make it again, I think I will but I will try it with marrow or maybe the with the courgettes that are beginning to from come from my garden.  *This main component of this recipe is vegan.  The Garlic Yogurt can obviously be substituted with a vegan alternative. 

Green Harissa Poached Eggs with Aubergines

After the success with the Turmeric Butter Beans dish, I decided to make another egg dish, this time with my home-made green harissa.  

Oh yum, yum.  It was lush I tell you lush. 

I actually made this dish at the weekend for brunch, it seems more fitting somehow.  The aubergine is optional.  It adds a 'meaty' texture, but is not essential.  You can also add whatever bean you wish, I love chickpeas, but this time added some brown lentils to the dish. 

 

White and Black Sesame Seed Miso Glazed Aubergines

Have rediscovered my white and black sesame seeds for Savoury Broccoli Cake and Black Noodle Salad made quite recently, I have been scattering it generously over various dishes.  

Most recently was when I made Nasu dengaku .   Nasu dengaku  also known as Miso Aubergine is a Japanese dish.  Miso Aubergine seem to be quite popular at the moment and I can uunderstand why they are, but in order to appreciate it, you have to like aubergines.  I think what lifts the aubergine to a different level is the miso glaze and its umami flavours that have grown on me, a bit like Marmite.  

Sprinkled further with black and White Sesame Seed Miso Glazed Aubergines takes this dish to a different level indeed.  

These oven baked Miso Glazed Aubergines were served with a side of steamed white rice, but I must add, some edamame beans would have rounded this dish of perfectly for colour, texture and balance.  

Inspired by this Japan Centre and this other recipe for Nasu dengaku. I am sharing this post with Bookmarked Recipes hosted by Tinned Tomatoes.

Smoky Freekah with Roasted Aubergines and Chickpeas

I haven't had aubergines this year, its a vegetable that nowadays evokes greedy thoughts of my mothers Baingan Bharta - Smoky Aubergine; or middle eastern cuisine, so it may not be a surprise that at the weekend I made a Middle Eastern inspired meal when I brought home a couple of gorgeous two tone deep maroon aubergines, next to them were some bunches of coriander, so I picked some of that too.  

Still unsure exactly what I was going to make with the aubergines, I gazed into my kitchen cupboards when my eyes fell upon a packet of Zaytoun Smoky Freekah and this dish of Smoky Freekah with Roasted Aubergines and Chickpeas was created.

 The Smoky Freekah comes from Zaytoun.  Zaytoun is a social enterprise founded in 2004  to create and develop a UK market for artisan fairly traded Palestinian produce that carries the stories of  'the producers and their land'.  Zaytoun are celebrating their 10 year anniversary this year.  I've been fortunate in the past to try some of their products including organic extra virgin olive oil, wild grown za'atar and more recently maftoul.  I will share more later in the week, but today its all about the smoky greenwheat grain called Freekah. The Zaytoun freekah was really smoky in flavour and infused the oven roasted aubergines naturally.  

You know I don't boast about my food that often, I just make it, eat it and share it with my bloggers, but I have to hand on heart say that this is one of the most delicious meals that I have ever made and enjoyed; and the truth is down to the ingredients namely the smoky freekah from Zaytoun.  

The Smoky Freekah dish was accompanied with a Palestinian, I was originally going to make a Tahini Sauce to accompany this dish, but decided on a Palestinian Salatat Taheena - Tahini Salad.  This salad was made not only to compliment the dish, but the fact was that I also had most of the ingredients to hand.  I also think it could have done with some vegetable based falafels for additional texture, maybe next time.   

Aubergine, Black-eyed peas, Pepper and Coconut Pot

I've been making lots of one pot dishes recently such as Rhubarb and Lentil Curry; Moroccan Tajine; and Mushroom Strogonoff for when the rain came down.

This Aubergine, Black eyed peas, pepper and Coconut Pot came soon after.  It's been either too hot or muggy to be slaving in the kitchen for long hours, so I have been opting for one pot summery dishes using seasonal ingredients where I can.  I have to say my efforts have all been appreciated.  

I would describe this Aubergine, Black eyed peas, pepper and Coconut Pot closer to a Sri Lankan style curry, one that is not too spicy.  It really was mildly curried and sweet from the coconut.  I loved the soft nutty flavour from the black eyed peas that melted in your mouth and the aubergines were cooked perfectly.  Not hard at all, but not to soft either and the green peppers still had a little crunch. 

I served it with plain white Basmati rice my favourite, but if you want to ring the changes couscous would also do or even good chunky bread.  

Aubergine, Black-eyed peas, Pepper and Coconut Pot
Serves 4 - 6
Ingredients
200g dried black eyed peas, soaked in cold water overnight
4 tablespoons of vegetable oil
2 aubergines
2 medium onions, finely sliced
2 - 3 cloves garlic, crushed
1/2 teaspoon of red chilli flakes, or to taste
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
Salt to taste
1 x 400g tinned tomatoes, roughly chopped including liquid
200ml vegetable stock
2 green peppers, sliced length ways
1 x 400ml tin of coconut milk (unsweetened)
Method
Drain and rinse the black eyed peas, then put into a large pot and cover with water.  Bring to the boil, then turn heat down and simmer for about an hour or until the peas are tender.  Drain and set aside.
Preheat the oven to gas mark 6/200oc.  Either slice or cube the aubergine into bite size pieces, then toss in 2 tablespoons oil and lay them in a single layer on a baking tray.  Roast in the oven for 10 - 15 minutes, turning a couple of times, until they are soft to the touch and lightly charred. Set aside.
In a wide pan, heat the remaining 2 tablespoons of oil, add the onions and garlic and sauté until they are beginning to soften.  Stir in the spices and salt to taste.  Sauté for a few more minutes.  Add the tinned tomatoes, vegetable stock and black eyed peas and bring to a boil, before turning down the heat and allowing it to simmer.  As the liquid slightly begins to thicken, stir in the peppers and coconut milk.  Reduce the heat to a simmer and cook for 30 minutes.  In the last 5 minutes, stir in the aubergines.  Taste and adjust seasoning if necessary and serve immediately with an accompaniment.  Adapted from Sri Lankan Cuisine and Denis Cotter For the Love of Food.

Aubergine, Tomato and Tamarind Stew

Another aubergine and chickpea combination.

This time with different warming flavours.  Part of the reason for making this recipe was to enjoy seasonal produce, in this case aubergines and tomatoes.  The other reason to use up store cupboard ingredients, in my case tinned chickpeas and tomatoes.

Really these aubergines should have been chopped into chunks with other summer vegetables such as courgettes and peppers, then skewered and put on a veggie BBQ.  But no here the aubergine chunks are roasted and added to a bubbling stew.

Yes, here is a stew for the summer because you know at some point its going to belt down with rain.  This stew was very reminisce of the Tamarind Vegetable Pot with cumin dumplings and even the Swiss Chard, Chickpea and Tamarind Stew I made last year. I served it simply with plain Basmati rice.

I am also submitting this to Simple And In Season as both aubergines and tomatoes are in season.
Aubergine, Tomato and Tamarind Stew
Serves 4
Ingredients
1 large aubergine
4 tablespoons olive oil
1 onion, finely sliced
2 – 3 cloves garlic, crushed
1 large red chilli
1 teaspoon cumin, freshly ground
½ teaspoon coriander, freshly ground
1 teaspoon brown or black mustard leaves
1 x 400g tin of tomatoes, chopped
1 scant tablespoon of tamarind paste
1 x 400g tin of chickpeas, drained and rinsed
6 – 8 tomatoes, cut into quarters
A small handful of mind, roughly chopped
Salt and pepper to taste
Method
Preheat oven to gas mark 5.
Cut the aubergine into cubes and roast for 20 – 30 minutes on a lightly oiled tray.  Remove and set aside.
Heat the olive oil and gently fry the onion, garlic and whole chilli until softened, stirring occasionally. Stir in the spices and cook for a few minutes. Add the tinned tomatoes and simmer for 10 minutes, then stir in tamarind, and chickpeas and cook for 5 minutes, before stirring in the aubergine and fresh tomatoes. Cook for a further 15 minutes. Check seasoning and stir in the mint before serving. Adapted from Leon by Allegra McEvedy.

Aubergine, Chickpea and Coriander Salad

Here is a bowl of salad containing some slick glossy aubergines and nutty chickpeas.

Its flavours are enhanced further with chilli flakes and coriander.  And to appeal to the eyes, dressed up further with some edible flowers, in this case pansies.  Pansies are also known as Heartsease.

This salad is delightful to eat on its own, but served warm drenched in some good homemade tomato salsa and then stuffed it into a pitta bread, its even better.

 Some unexpected pansies growing in a garden pot. I am thinking of crystallizing some for cake decoration.

Aubergine, chickpea and coriander salad
Serves 4
Ingredients
2 large aubergines, cut into chunks
4 tablespoons olive oil
1 teaspoon lemon juice
1 x 400g can of chickpeas, drained and rinsed
1/2 teaspoon salt
2 garlic cloves, crushed
1 teaspoon lemon juice
large bunch of coriander, stalks removed
Method
Preheat oven to gas mark 6.  Coat the aubergine chunks in 2 tablespoon olive oil and place on a tray and bake for 20 - 30 minutes, until golden. 
In a large bowl, add the remaining oil, lemon juice, chickpeas, salt, garlic and coriander.  Then stir in the aubergine.  Stir well to combine.  Recipe adapted from Nadine Abensur's Cranks Light.