Ingredients

• 1 tablespoon extra virgin olive oil, plus extra, to drizzle
• 1 brown onion, finely chopped
• 3cm piece fresh ginger, peeled, finely grated
• 2 long fresh green chillies, halved, deseeded, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 400g can diced tomatoes
• 400g can chickpeas, drained, rinsed
• 125ml (1/2 cup) water
• 75g (1/2 cup) plain flour
• 2 eggs
• 100g (2 cups) panko breadcrumbs
• 8 Lebanese eggplants, halved lengthways
• Grapeseed oil, to shallow-fry
• Greek yoghurt, to serve
• Baby spinach leaves, to serve

Method

• Step 1 Preheat the oven to 200C/180C fan forced. Heat the oil in a frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the ginger, chilli and garlic. Cook, stirring, for 2 minutes or until soft. Stir in the cumin, allspice and cinnamon. Add the tomato, chickpeas and water. Bring to a gentle simmer. Simmer, stirring, for 5 minutes or until thickened slightly.
• Step 2 Meanwhile, place the flour on a plate. Season. Lightly whisk the eggs in a shallow bowl. Place the breadcrumbs on a separate plate. Dip 1 eggplant half in the flour. Shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat. Repeat with the remaining eggplant, flour, egg and breadcrumbs.
• Step 3 Pour enough grapeseed oil into a frying pan to come 1cm up the side. Heat over medium-high heat. Cook the eggplant halves, in batches, for 1-2 minutes each side or until golden. Drain on a plate lined with paper towel.
• Step 4 Place the eggplant, flat-side up, on a baking tray and bake for 10 minutes or until just tender. Transfer to a serving plate. Top with the tomato mixture. Dollop over the yoghurt. Scatter with the spinach leaves and drizzle with extra oil. Season with pepper.