Aubergine Stuffed with Chickpea-Spinach Curry

Preheat the oven to 175° Celsius.

Prick the aubergines with a fork a few times, wrap them in aluminium foil and bake for 20 minutes, turning them a every now and then.

In the meantime, chop the onion and chili finely.

Heat one tablespoon oil in a small sauce pan and fry the onion for about 2-3 minutes, until it begins to turn soft and translucent.

Add the chili for about a minute, then add the drained chickpeas, spices and coconut milk.

Simmer for about 10 minutes to reduce, then remove from heat and add the spinach.

Once the aubergines are done, take them out of the oven, cut in half lengthwise and cut a border inside each aubergine half about 1cm wide.

Using a teaspoon, scoop out some of the aubergine flesh to create shells. Cut the flesh into small cubes and add it to the curry mixture.

Peel the ginger and grate it finely, add it to the curry as well and season to taste with lemon juice and soy sauce.

Fill the mixture in the aubergine halves and bake at 175° Celsius for 15 minutes.

Garnish with chopped coriander leaves before serving.