Brinjal and onion bhaji bake

Ingredients

• 4 baby brinjals, halved lengthways and the flesh scored
• 1 tbsp olive oil
• 2 heaped tbsp Madras curry paste mixed with 1 tbsp water
• 227 g tin chopped tomatoes
• 1 large onion, cut into wedges 400 g tin chickpeas, drained and rinsed
• 4 onion bhajis, roughly torn
• Fresh coriander leaves, to serve
• Mango chutney and mini poppadoms, to serve
• For the minty yoghurt:
• 1⁄2 tbsp mint sauce
• 75 g dairy-free coconut yoghurt
• 1⁄2 cucumber, deseeded, peeled and diced