Roasted Aubergine With Chickpea Salad & Chilli Caramelised Nuts

Preheat the oven to 190°C/180°C Fan/Gas 5. Line a roasting tin with non-stick baking paper. For the roasted chickpea salad, drain and dry the chickpeas and put them in the lined tin. Sprinkle over the coriander and season with salt and pepper; stir to coat. Place in the oven for about 15 minutes until dried and lightly golden. Leave to cool in the roasting tin. Slice the peppers and spring onions, put in a bowl with the cooled chickpeas, mix and set aside.

To make the sauce for the aubergines, put the white wine, sugar, ginger, garlic, sesame oil, soy sauce, syrup and chilli flakes in a saucepan over a medium heat. Bring to the boil and then immediately remove from the heat and set aside. 

Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern, cutting about halfway through the aubergines. Heat the vegetable oil in a large frying pan over a high heat and add the aubergines, cut-side down. Fry for about 3 minutes until golden, then turn and cook the other side. Transfer to a lined roasting tin, pour over the sauce and bake for about 30 minutes until soft. Baste the aubergines with the sauce from time to time.

To make the caramelised nuts, put the chopped nuts in a small heavy-based pan over a medium heat and cook until they begin to turn golden. Add the sugar and chilli and swirl the pan until the sugar has melted and caramelised. Turn out on to a plate and leave to cool. 

To make the tahini sauce, put the tahini, yogurt and lime zest in a bowl and mix well, adding the lime juice to taste: the sauce should have the consistency of thick cream – add a little water if needed. Put to one side. 

Place the roasted aubergines on serving plates. Add a portion of the chickpea salad, drizzle over the tahini sauce and scatter the caramelised nuts on top.