Grilled aubergines with spicy chickpeas & walnut sauce
Ingredients
- 4 tbsp olive oil
- 1 onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2cm piece ginger, finely chopped
- ½ tsp each ground cumin, coriander and cinnamon
- 400g can chickpeas, rinsed and drained
- 200g tomatoes, chopped
- juice ½ lemon
- 2 aubergines, sliced lengthways
For the walnut sauce
- 200g tub Greek-style yogurt
- 1 garlic clove, crushed
- 25g walnuts, chopped
- handful coriander leaves, roughly chopped
Instructions
- 1
Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
10 min - 2
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
- 3
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Nutrition
Per serving (based on 2 servings)
