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Grilled aubergines with spicy chickpeas & walnut sauce

Ingredients

  1. Step 1 4 tbsp olive oil
  2. Step 2 1 onion , finely chopped
  3. Step 3 1 red chilli , deseeded and finely chopped
  4. Step 4 2cm piece ginger , finely chopped
  5. Step 5 ½ tsp each ground cumin , coriander and cinnamon
  6. Step 6 400g can chickpeas , rinsed and drained
  7. Step 7 200g tomatoes , chopped
  8. Step 8 juice ½ lemon
  9. Step 9 2 aubergines , sliced lengthways
  10. Step 10 200g tub Greek-style yogurt
  11. Step 11 1 garlic clove , crushed
  12. Step 12 25g walnuts , chopped
  13. Step 13 handful coriander leaves, roughly chopped
Grilled aubergines with spicy chickpeas & walnut sauce
Calories: 640 Carbohydrate: 39 g Protein: 22 g Fat: 45 g
Cook time: 50 minutes Prep time: 20 minutes Total time: 70 minutes Servings: 2

TAGS

Dinner Main course middle eastern Josh Eagleton 2 serving 30-60 minute 800 kcal or less Aubergine Aubergine Aubergine Budget Canned bean Cheap Chick pea chickpea chickpea Dinner party Easy Eggplant Entertaining Greek-style yogurt Low cost Main Mary Cadogan Middle eastern mezze Pulse Vegetarian Walnut Walnut

Directions

  1. 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.
  2. 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.
  3. 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.