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1
Preheat the oven to 220C/425F/Gas7.
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2
Cut the aubergines in half lengthways, place on a roasting tray cut side uppermost and cover with silver foil.
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3
Roast in the preheated oven until soft and cooked through (about 30 minutes).
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4
Leave the aubergines to cool, then scoop out the middles leaving enough flesh for support.
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5
Coarsely chop the innards and set aside.
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6
Re-hydrate the apricots in boiling water for 30 minutes, then finely chop.
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7
Fry the onion in the olive oil until translucent.
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8
Add the garlic and chilli and stir-fry for a couple of minutes.
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9
Add the spice mix and stir-fry until fragrant.
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10
Add the green pepper and orange juice, stir well.
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11
Fry until the pepper is soft.
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12
Roast or toast the cashews - be careful they don't burn.
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13
Mix the cashews with the cooked chickpeas, chopped apricots, chopped dates and diced tomatoes.
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14
Add the cashew mix to the onion spice mix along with the chopped aubergine innards, lemon juice, coriander, salt and lots of black pepper.
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15
Reserve some coriander for the garnish.
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16
Pile the filling into the aubergine skins and bake for 15 minutes.
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17
For the coconut and almond sauce: Gently fry the onion in the margarine until soft, add the garlic and ginger and fry very gently.
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18
Make sure the onion and the garlic don t brown as this will ruin the colour of the sauce.
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19
Add the spices, stir into the onion mixture, then add the coconut milk, water and cinnamon stick.
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20
Bring to the boil and simmer gently for 15 minutes.
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21
Take off the heat and remove the cinnamon stick.
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22
Add the ground almonds, lime zest, juice and a pinch of salt.
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23
Blend the sauce in a liquidizer.
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24
Check the seasoning.
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25
Serve the aubergine, garnished with fresh coriander with the coconut and almond sauce and a green salad.
