Yields4 Servings
 4 aubergines
 1 tbsp olive oil
 1 onion, finely chopped
 3 tbsp rogan josh paste
 370 g chopped tomatoes
 200 g spinach
 410 g can chickpeas, drained and rinsed
 4 tbsp fresh coriander, chopped
 150 g natural yogurt
 120 g mango chutney

Preheat the oven to 200C/Gas6; halve the aubergines lengthways, then score the cut sides with a criss-cross pattern and place, cut-side up, in a roasting tin; drizzle with ½ tbsp oil and roast for 30 minutes until tender


Meanwhile, heat the remaining oil in a frying pan; add the onion and cook gently, covered for 10 minutes; stir in the rogan josh paste and cook for 2 minutes; add the tomatoes, bring to the boil, then simmer for 15 minutes; put the spinach in a large colander, pour over a kettle full of boiling water until the leaves have wilted; rinse under cold water, then squeeze out all the excess moisture and chop


Scoop out the flesh from the aubergines, leaving the skins intact so you have a shell; chop the flesh and add it to the tomato sauce; stir in the chickpeas, spinach and half the coriander; season to taste and cook for 5 minutes


Spoon the sauce into the aubergines shells and roast in the oven for 10 minutes


Serve topped with the yogurt and mango chutney and garnish with the remaining coriander

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