Grilled Brinjal Topped with Creamy Chickpea Curry

Brinjal and chickpeas a match made in my kitchen.  This is a simple, easy but very satisfying dish to make.  The creaminess of the curry is hearty and comforting which pairs perfectly with the grilled brinjal.   

Prep time:  10 mins  Cooking time: 20-25 mins   Baking time:  30mins       Serves:  4

Grilled brinjals 
4 Medium brinjals sliced into halves 
¼ cup oil
1 clove garlic minced
½ tsp (2.5ml)  chili powder
Salt to season 
Let’s bake :-) 
Preheat oven at 180c  
Score brinjals halves with a knife 
Place on baking tray 
Combine oil garlic and chilli powder  and brush over brinjal halves 
Bake for 25-30 minutes - until brinjals are soft.  (brush with oil mixture 2 or 3 times during the baking process. 
While brinjals are baking - start with the chickpea curry.  

Creamy Chickpea Curry 
A glug of oil 
¼ tsp mustard seeds
¼ tsp  cumin seeds
1 sprig curry leaves
1 large onion finely chopped
1 green chilli finely sliced (optional) 
1 tbsp (15ml) garlic paste
1- 2 Tbsp (5ml-30ml) mild chilli powder 
1/2 tsp (2.5ml) coriander powder
1 tsp (5ml) garam masala
½ tsp (2.5ml) turmeric powder
2 cans chickpeas drained and rinsed 
1 can coconut cream 
½ tbsp tomato paste 
Salt to season
Micro-greens to garnish
1 small lemon cut into 8 pieces 
Bread and green salad to serve 

Let’s cook:-)  

Heat oil in a pot 
Toss in mustard seeds, cumin seeds and curry leaves.  When the seeds pop and leaves splatter - throw in the onions and chilli - cook until onions are soft and translucent.  
Spoon in garlic - give it a quick stir.  
Add chilli powder, garam masala and turmeric powder - give it a quick stir.  
Throw in the chickpeas, stir well to incorporate the spices - allow to cook for 3- 5 mins.
Pour in the coconut cream and tomato paste, once again give it a good stir.  
Season with salt -  cover and cook on medium heat until the gravy reduces and thickens (10-15mins)  
When brinjals are baked and curry is cooked.  Place brinjals on a plate - top with curry followed by micro-greens and a squeeze of lemon juice.  Serve with green salad and bread of your choice.