• To drink: Go for the fragrant, nutty-peach character of Tamboerskloof Viognier.

    Aubergine and chickpea salad

    Serves: 4
    Cooking Time: 20 mins


    • Dressing

    • 125ml (½ cup) plain yoghurt
    • 30ml (2 tbsp) fresh mint, chopped
    • 10ml (2 tsp) honey
    • 10ml (2 tsp) ground cumin
    • lemon juice, to taste
    • salt and freshly ground black pepper, to taste
    • 45ml (3 tbsp) olive oil
    • 3 garlic cloves, sliced
    • 10ml (2 tsp) ground coriander
    • 5ml (1 tsp) ground cardamom
    • 5ml (1 tsp) ground cinnamon
    • 2 aubergines, cubed
    • 500ml (2 cups) cooked or tinned chickpeas
    • 125ml (½ cup) fresh flat-leaf parsley
    • 200g baby spinach leaves



    For the dressing, whisk all the ingredients together and set aside.


    Heat the oil in a frying pan over a high heat and cook the garlic, coriander, cardamom and cinnamon for 1 minute. Add the aubergines and cook while stirring until golden, about 3 minutes.


    Add the chickpeas to the pan and cook until heated through, about 3 minutes. Remove from the heat and stir through the parsley.


    Place the spinach on a serving platter, top with the aubergine mixture and drizzle with the dressing.


    New varieties of aubergines don’t require pre-salting and draining to draw out the bitter juices.