Method
If using a barbecue for this recipe, be sure to light it well before you want to start cooking, so that it has time to come up to heat. When the charcoal is almost ready, make the dressing; in a large jug or mixing bowl, mix the vinegar with the garlic and the cumin seeds, then whisk in the olive oil one tablespoonful at a time and season to your taste with salt and pepper. Next, top and tail the aubergines, then cut them into roughly 1 cm-thick slices. Put the slices into a shallow dish and pour over about half to two-thirds of the prepared dressing – you want enough dressing to ensure the aubergine is evenly coated. Place the slices on the grill over the hot charcoal (alternatively, you can grill them in an oven or use a griddle pan) and cook for a few minutes on each side until nicely browned. Remove the slices to a serving dish as they cook, until you have worked your way through all of them, then pour over the remaining dressing, toss through the chickpeas and the prepared parsley and check you’re happy with the seasoning. Equally delicious served warm or cold.