The tastiest aubergines are young and firm – about 2-3 inches in diameter, with a shiny smooth skin and a fresh green cap and stem. Avoid larger, older aubergines as they can taste woody and bitter. Don't worry if you've never cooked with aubergines before, they are so easy – no need to peel or deseed, just slice.
Aubergines are extremely low in calories (about 45 kcal each) but avoid frying them as they have an incredible capacity to soak up oil. Instead grill them, as with this which keeps the fat content to a minimum.
The chickpeas are a good source of manganese (needed for the production of some enzymes and hormones), as well as providing iron, folate and vitamin E.