Mumbai potato wraps with minted yogurt relish
This help-yourself veggie supper is full of fresh flavours and low-fat too
Grilled aubergines with spicy chickpeas & walnut sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 tbsp olive oil
- 1 onionfinely chopped
- 1 red chillideseeded and finely chopped
- 2cm piece gingerfinely chopped
- ½ tsp each ground cumincoriander and cinnamon
- 400g can chickpeasrinsed and drained
- 200g tomatoeschopped
- juice ½ lemon
- 2 auberginessliced lengthways
For the walnut sauce
- 200g tub Greek-style yogurt
- 1 garlic clovecrushed
- 25g walnutschopped
- handful corianderleaves, roughly chopped
Nutrition: per serving
- kcal640
- fat45g
- saturates10g
- carbs39g
- sugars16g
- fibre13g
- protein22g
- salt0.9glow
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.
