Cut the aubergines into 2cm thick rounds, then halve them. Put on a plate then brush lightly with 1½ tbsp of the oil. Put under a hot grill in one layer and grill for approx 3 mins, then turn and grill again until beginning to char a little and soften. Set aside.
Heat remaining oil in a large lidded non-stick frying pan. Add the Thai green curry paste and green pepper - stir for a minute over medium-high heat until fragrant, then add the aubergine pieces and stir for a minute to coat.
Stir in the coconut milk and chickpeas, return to simmer and put the lid on. Cook for 15-20 minutes or until vegetables are soft. Check sauce for taste, adding salt and pepper as necessary, then stir in the sliced chilli and cook for a further five minutes. Lightly stir in the coriander leaves and serve immediately.
Tip - Try serving each portion with a sliced beef tomato side salad with light French dressing and 4tbsp Jasmine rice – adds 150 calories.
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