- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Preheat the oven to 200ºC, gas mark 6. Mix the tamarind paste, date nectar and ½ tbsp oil together in a small bowl. Halve the aubergines lengthways, then use a knife to cut a criss-cross pattern into the flesh, taking care not to go through the skin. Spread the tamarind mixture over the cut sides of the aubergines, then put on a baking tray. Roast for 30 minutes.
Toss the chickpeas and onions with the remaining ½ tbsp oil; add to the aubergine tray and roast together for a further 15 minutes.
Meanwhile, put the ingredients for the chutney in a high-speed blender with 2 tbsp water and whizz to combine. Stir the roasted pepper through the other vegetables. Serve with the chutney for drizzling over.