- 2 aubergines
- 1 red onion
- 2 garlic cloves
- 2 x 400g tins of chickpeas
- 225g halloumi
- 1 tbsp ras al hanut
- 690ml passata
- 4 plain naan breads
- A handful of flat leaf parsley
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Trim the stems off the aubergines then chop them into 2cm-thick cubes. Peel and thickly slice the red onion. Warm a deep frying pan on a high heat, then pour in 2 tbsp olive oil. Add the diced aubergines and onion with a pinch of salt and fry for 7-8 mins, stirring often, till they’re soft and golden brown.
- 2.
While the aubergines fry, preheat your grill to a medium-high heat. Peel and finely grate or crush the garlic cloves. Drain and rinse the chickpeas (see our tip on why you should save the chickpea water). Coarsely grate the halloumi.
- 3.
When the aubergine and onion have browned, add the garlic and 1 tbsp ras al hanut. Fry, gently stirring, for 2 mins. Pour in the passata and add the chickpeas. Bring up to a bubble, and simmer for 5 mins, then take off the heat. Taste the sauce and add more salt, or some pepper, if you think it needs it.
- 4.
If your frying pan is ovenproof, leave the aubergine mixture in the pan. Otherwise transfer it to a shallow baking dish. Top with the grated halloumi.
- 5.
Slide the pan or dish under the grill for 4-6 mins till the halloumi has started to melt and golden brown. Cool for a few mins. Place the naans on a foil lined tray. Sprinkle with a little water then slide under the hot grill for 2 mins.
- 6.
Tear the parsley over the gratin and serve with the warm, fluffy naans to dip, scoop and dunk.
- Tip
Love Your Leftovers: The gratin will keep well in the fridge for up to 3 days, stored in an airtight tub. Divide the gratin between the tubs, seal and store. This is best reheated in a low oven covered with foil or in the microwave till piping hot.
- Tip
Make The Most Of Your Chickpeas: The liquid your chickpeas are stored in is also known as aquafaba, and it can be a handy kitchen ingredient. Drain your chickpeas over a bowl to catch the aquafaba, then store it in the fridge in an airtight tub for up to 3 days. You can whisk aquafaba like egg whites, to make a merengue, add a few spoonfuls to cocktails to create a foam when you shake them, or whisk it into mayo with olive oil. For ideas on how to use up your aquafaba, go to abelandcole.co.uk/recipes and search for ‘aquafaba’.