2 tbsp tamarind paste
½ tbsp date nectar
1 tbsp sunflower oil
2 Essential aubergines
400g can Essential chickpeas, drained and rinsed
2 small Essential red onions, cut into thin wedges
1 large roasted red pepper from a jar, drained and thickly sliced
28g pack coriander, chopped
1 red or green chilli, deseeded and chopped
20g fresh root ginger, peeled and chopped
2 unwaxed limes, juice
1. Preheat the oven to 200˚C, gas mark 6. Mix the tamarind paste, date nectar and ½ tbsp oil together in a small bowl. Halve the aubergines lengthways, then use a knife to cut a criss-cross pattern into the flesh, taking care not to go through the skin. Spread the tamarind mixture over the cut sides of the aubergines, then put on a baking tray. Roast for 30 minutes.
2. Toss the chickpeas and onions with the remaining ½ tbsp oil; add to the aubergine tray and roast together for a further 15 minutes.
3. Meanwhile, put the ingredients for the chutney in a high-speed blender with 2 tbsp water and whizz to combine. Stir the roasted pepper through the other vegetables. Serve with the chutney for drizzling over.