Grilled aubergines with spicy chickpeas & walnut sauce
Vegetarian · Turkish classic.
Ingredients
- 4 tablespoons Olive Oil
- 1 chopped Onion
- 1 chopped Red Chilli
- 2cm piece Ginger
- 1/2 teaspoon Ground Cumin
- 400g Chickpeas
- 200g Tomato
- Juice of 1/2 Lemon
- 2 Aubergine
- 200g Greek Yogurt
- 1 Garlic Clove
- 25g Walnuts
- Handful Coriander
Method
- Fry — Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins.
- Mix together — Add the chilli, ginger and spices and mix well.
- Bring to a boil — Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins.
- Add ingredients — Add a little salt and pepper and the lemon juice.
- Grill — Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden.
- Grill — Flip them over, brush again with oil, season and grill again until tender and golden.
- Mix together — Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper.
- Mix together — Arrange the aubergine slices over a warm platter and spoon over the chickpea mix.
- Continue cooking — Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.