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
Servings 4