4 medium PnP brinjals, halved lengthways
1 glug of PnP Extra Lite Olive Oil, or avocado oil
1 dash of Cerebos Spice Salt and Pepper
1 PnP Large Onion, quartered
4cm of PnP Ginger In Netting, sliced
1 packet of Pakco Curry Paste, (80g), of your choice
2 PnP English Tomatoes, quartered
2 cans of Serena Chick Peas, (400g), drained
125g of Parmalat Low Fat Plain Yoghurt, for serving
1 handful of PnP Coriander, for serving
4 naan breads, heated as per packet instructions, for serving
Preheat oven to 180°C.
Scoop excess flesh out of brinjals, leaving a 1.5cm thick brinjal 'shell'. Chop flesh and reserve.
Brush brinjal boats with oil and season.
Bake on a baking tray for 15-20 minutes until soft.
Blitz onion, garlic and ginger in a food processor until finely chopped.
Heat a glug of oil in a saucepan and fry onion mixture until golden. Add brinjal flesh and fry until cooked. Add curry paste and fry for another minute
Purée tomatoes and tip into saucepan.
Add ½ cup (125ml) water and chickpeas.
Simmer for 15 minutes.
Season, spoon chickpea mixture into brinjal boats and drizzle with yoghurt
Scatter over coriander and serve with naan breads.