- To make the aubergine caviar, place the aubergines directly onto an open gas flame and cook until the skin is charred and crisp and the flesh is soft. Alternatively, place in a pre-heated oven at 180°C/fan 160°C/gas 4 and roast for 25 minutes.Slice the aubergine lengthways and scoop out the flesh into a blender. Discard the skins. Add the lemon juice, salt, and sugar and blend while slowly pouring in the olive oil until emulsified. Set aside.To make the tomato sauce, heat the olive oil in a heavy bottomed pan and gently fry the garlic for 20 secs without colouring. Add the purée and cook for 2 mins, then add the chopped tomatoes, thyme sprigs, sugar and season with salt and pepper. Bring to the boil and simmer, stirring often, for 15-20 minutes, or until the sauce is thick.To make the chickpea cakes, heat a splash of olive oil in a casserole dish and fry the onions for 5 minutes without colouring. Add the garlic, chilli and spices and sauté for a further 20 secs. Set aside until cool.Divide the chickpeas. Coarsley crush one half using a fork and season with salt. Purée the other half using a blender, gradually adding the olive oil until emulsified. Once cool, add the lemon juice, parsley and coriander to the onion mixture and combine with the crushed and puréed chickpeas. Shape into patties.To make the salad, heat a splash of olive oil in a pan and fry the onions for 5 minutes, or until soft. Add the garlic and fry for a further 30 seconds. Combine with the rest of the salad ingredients.To serve, fry the cakes in a non-stick pan, using as little oil as possible, until an even golden colour on each side. Spoon the reheated tomato sauce and the aubergine caviar on to a plate with the salad and sit the cakes on top.