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Main Ingredients


  1. Preheat oven to 180°C.

  2. Scoop excess flesh out of brinjals, leaving a 1.5cm thick brinjal 'shell'. Chop flesh and reserve.

  3. Brush brinjal boats with oil and season.

  4. Bake on a baking tray for 15-20 minutes until soft.

  5. Blitz onion, garlic and ginger in a food processor until finely chopped.

  6. 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

  7. Purée tomatoes and tip into saucepan.

  8. Add ½ cup (125ml) water and chickpeas.

  9. Simmer for 15 minutes.

  10. Season, spoon chickpea mixture into brinjal boats and drizzle with yoghurt

  11. Scatter over coriander and serve with naan breads.