Bombay Mix Aubergine Nuggets with Tikka Chickpeas

Blitz the Bombay mix in a food processor until it becomes a fine crumb. Tip onto a plate and season with salt. On a second plate, season the flour with salt and pepper. On a third, crack in the eggs, season, and whisk well.

Finely slice the cabbage and chop the coriander (reserving a few leaves for garnish, if you like). Mix in a bowl with the juice of ½ a lemon and a pinch of salt. Cut the remaining lemon into wedges for serving. Finely slice the green chilli.

Poke holes in the aubergines with a fork. Char them over an open flame, turning every few minutes, until the skin is blackened and the flesh is soft—this takes around 10–15 mins. Place in a bowl, cover with cling film, and set aside to steam for 10 mins.

Peel and grate the garlic. Heat a splash of oil in a pan over medium heat and fry the tikka paste with the garlic for 2 mins until fragrant. Add the tomatoes, breaking them up with a spoon, then stir in the chickpeas. Season and simmer for 10 mins, stirring occasionally.

Once cool, peel off and discard the aubergine skin. Place the flesh on a board and gently flatten with a fork. Season well. Dredge each aubergine in the flour, then dip into the egg, letting the excess drip off, and finally press into the Bombay mix crumbs until well coated.

Heat 1cm of oil in a frying pan over medium heat. Test the heat with a wooden chopstick—if bubbles form around the tip, you're good to go. Carefully add the aubergine and cook for a few mins per side, spooning over oil as you go, until golden and crisp. Drain on kitchen paper. Keep warm in a low oven if frying in batches.

Spoon the chickpea sauce onto plates. Top with the crispy aubergine nuggets, cabbage slaw, sliced green chilli, and a wedge of lemon. Finish with a few coriander leaves, if you fancy.