Ingredients:

For the salad:

• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chili, deseeded and finely chopped
• 400g can of chickpeas, drained
• Handful of finely chopped coriander (cilantro)
• Handful of finely chopped basil
• 2 courgettes (zucchinis), cut into ribbons
• 1 tablespoon capers
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• Salt and ground black pepper to taste

For the soy-glazed aubergine (eggplant):

• 1 aubergine (eggplant)
• Semolina flour
• 1 teaspoon muscovado sugar
• 1 teaspoon Chinese five spice
• 3 tablespoons dark soy sauce
• 1 garlic clove
• 2 tablespoons rapeseed oil
• Salt and ground black pepper to taste

serve 2

Instructions:

1. Heat some olive oil in a frying pan over medium heat. Add the finely chopped shallot, garlic, and red chili. Cook until they become soft and fragrant. Set aside to cool.
2. Use a torch or place the aubergine directly on a flame to burn the skin all around until it becomes soft. Peel off the charred skin and butterfly the aubergine.
3. Sprinkle semolina flour over the aubergine. Heat a frying pan with rapeseed oil over medium-high heat and fry the aubergine until crispy. Add the garlic clove and baste the aubergine a few times with the oil. Reduce the heat.
4. In a separate bowl, mix the muscovado sugar, Chinese five spice, and dark soy sauce. Pour the mixture over the fried aubergine, stirring until the aubergine is coated with the glazed sauce.
5. In a large bowl, combine the drained chickpeas with the cooked shallot, garlic, and chili mixture. Mix well. Add the chopped coriander, basil, courgette ribbons, lemon juice, salt, and ground black pepper. Mix again. If needed, add more olive oil.
6. Serve the salad with the soy-glazed aubergine. Garnish with some additional finely chopped coriander.

Enjoy your courgette, chickpea salad with soy-glazed aubergine!