2 large Aubergines
8 oz. Chick Peas (soaked over night in water)
Pinch Bicarbonate of soda
2 cloves garlic
1 tablespoon Tahini (Sesame seed paste)
juice half lemon
Salt and Black pepper
2 tbs olive oil
Sunflower oil for cooking

Sauce:
1 red pepper
1 clove garlic
1 teaspoon Fresh grated ginger root
1 fresh red chilli
2 tbs. Balsamic Vinegar
1 tbs Brown sugar

Cook the pre soaked chick peas in water with soda for roughly 1 hour until just tender.
Drain the peas off the water but reserve some for later.
Put these into a food processor with the lemon juice, tahini, chopped cloves of garlic, salt and pepper and the olive oil.
Pulse these together until they form a soft paste.
(You will probably need to add some of the reserved cooking water to achieve this).
Slice the aubergines along their lenghts into 6 slices each.
Fry these in the sunflower oil until the slices are browned and the flesh tender.
Drain these on kitchen paper.
Make the sauce by liquidizing together the pepper and the chilli (discard the seeds and stems) the peeled and chopped garlic, the grated ginger the vinegar and the sugar.
Put these on to boil and simmer together until jammy.
Add sufficient water to make a sauce.
Keep warm.
Assemble the Aubergines on an oiled baking sheet.
Put the 4 centre slices on the bottom, spread over a layer of the humous, repeat and top with the outside slice of Aubergine.
Cover these with a sheet of tinfoil and reheat for about 10 mts in a hot oven.
Serve on individual plates and pour around the chilli sauce.