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Courgettes and Aubergines with Sweet and Sour Chickpeas
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Vegetarians needn't feel left out. They can enjoy the flavour of the barbecue, too, as long as their dish is not cooked on the same meaty rack. If your barbecue is not large enough to allow for a clearly delineated vegetarian area, cook the courgettes and aubergine on a couple of disposable barbecues. The sweet and sour chickpeas can be made a day ahead and covered, then chilled until needed - reheat gently in a saucepan. I prefer to salt the aubergines and courgettes as it helps concentrate the flavour and they need less oil for cooking - if you're short of time, skip this stage.
This recipe was first published in June 2001.