Name: Grilled aubergines with spicy chickpeas & walnut sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Middle Eastern
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; 200g tub Greek-style yogurt; 1 garlic clove crushed; 25g walnuts chopped; handful coriander leaves, roughly chopped

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Grilled aubergines with spicy chickpeas & walnut sauce

Grilled aubergines with spicy chickpeas & walnut sauce

Mary Cadogan

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.7 out of 5.63 ratingsRate

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This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts

Vegetarian

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Mumbai potato wraps with minted yogurt relish

A star rating of 4.3 out of 5.26 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal640
fat45g
saturates10g
carbs39g
sugars16g
fibre13g
protein22g
salt0.9g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, April 2010

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A star rating of 4.7 out of 5.63 ratings

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