Grilled aubergines with spicy chickpeas & walnut sauce
Instructions
- 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
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
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 bbcgoodfood.com
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Ingredients (13)
- •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
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