Grilled aubergines with spicy chickpeas & walnut sauce

Grilled aubergines with spicy chickpeas & walnut sauce

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(39 ratings)

Prep: 20 mins Cook: 30 mins


Serves 2
This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal640
  • fat45g
  • saturates10g
  • carbs39g
  • sugars16g
  • fibre13g
  • protein22g
  • salt0.9g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red chilli, deseeded and finely chopped
  • 2cm piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp each ground cumin, coriander and cinnamon



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 400g can chickpeas, rinsed and drained
  • 200g tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 aubergine, sliced lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

For the walnut sauce

  • 200g tub Greek-style yogurt
  • 1 garlic clove, crushed
  • 25g walnuts, chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • handful coriander leaves, roughly chopped


  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.

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Comments (53)

Recipefinders's picture

So delicious!

madelyntargett's picture

Absolutely delicious. I used more spice and some fresh chilli and made flat breads to eat with it. This has become a real favourite with everyone.

Aislingk74's picture

Lovely recipe. Only thing I would add is : don't be shy with the walnuts or the spicing if you like a little more umph!

elisaponsele's picture

Very nice! There are a few elements to bring together which meant it took me a little while but the balance of everything was very pleasing. The favourite part were probably the chickpeas though so would also consider making those with some other accompaniments in the future. Recommended!

countingfish's picture

Way better and tastier than I was expecting, definite winner :) I baked the aubergines though as I doubled the recipe and wasn't up for the faff of grilling in batches...

sybil77's picture

Can you eat this cold?

msmooo's picture

May be a bit late for original poster, but tastes good at room temp!

BeccaJThomas's picture

Very tasty and good textures. I served the yoghurt sauce in a separate bowl. I'll be making this again

mwsc11050's picture

Have made this several times and always use canned tomatoes instead of fresh plus water. My husband loves it. Very easy to make.

freya_marks's picture

Delicious! Added a little Harrisa paste to the chickpeas too. The yogurt was lovely and refreshing with the spicy chickpea mix.

lucindamorrell's picture

I got major brownie points for this dish. Simple to make and tastes nice, as perhaps a side dish more than a main.

stonefruit's picture

That was excellent!

superafroman's picture

The aubergines were great but the chickpea/tomato mix didn't have enough flavour for me.

jcepatrick's picture

Amazing, one of my new favourite and staple dishes

helen_mcp's picture

I wasn't a fan of this recipe - it was all a little bit too "soggy" for my liking.

nadinus's picture

This was delicious. I used soy yoghurt and I served it with roasted sweet potato slices.

Probably my favourite vegan dish.

peaches_xuk's picture

Really tasty - even my aubergine dodging husband loved it. I did add a spoon of sundried tomato paste to the chickpea mix.

carpetgerbil's picture

Lovely!!! Only very minor quibble is that I had to do my aubergine slices in batches, which was rather time consuming. Too small grill pan! Really like the lemon, cinnamon and yoghurt - the quantities of cumin and coriander were just right. Excellent dish and like nothing I've had before.

mildura's picture

Delicious! I've made this several times now.... a few lessons learned:
I always slice the aubergines and get them under the grill first, everything else cooks much faster for me. I also use spray oil because the aubergines absorb it like sponges if i brush it on.
The tomatoes are easily replaced by a can of chopped tomatoes (good quality if possible) and i've actually skipped the aubergines and served with couscous instead, it was still wonderful and full of flavour.

Dash's picture

Another briliant Mary Cadogan recipe. Perfect to serve at a dinner party if you only have 1 vegetarian guest. Just make the chickpea and tomato mixture earlier and re-heat whilst the aubergines are cooking. Under a hot grill they take a good 10 to 12 minutes.


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