This vegetarian dish is packed full of great textures and tastes – smoky aubergine, nutty chickpeas and earthy walnuts.
Grilled aubergines with spicy chickpeas & walnut sauce
- 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.
- 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.
- 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.
Prep 20 mins
Cook 30 mins
4 tbsp olive oil
1 onion, finely chopped
1 red chilli deseeded and finely chopped
2cm piece ginger, finely chopped
1⁄2 tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g tomatoes, chopped
juice 1⁄2 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
fat 45 g,
saturated fat 10g,