Grilled aubergines with spicy chickpeas & walnut sauce

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• thynk2much

  17 March 2010

  thynk2much rated this recipe

  

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• colandrina

  29 March 2010

  colandrina rated this recipe

  

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• thynk2much

  30 March 2010

  thynk2much commented on this recipe

  Very easy and really luxurious!

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• bluemoon

  17 April 2010

  bluemoon rated and commented on this recipe

  

  Made this last week, is a really lovely dish, did't take 50 minutes though, only half an hour. Put cashew nuts in the sauce instead of walnuts and it was still lovely. Recommended!

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• Mairi-Claire

  14 May 2010

  Mairi-Claire rated and commented on this recipe

  

  This is a delicious hearty meal. My husband who isn't wild about aubergines really enjoyed it!

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• Katmat

  31 May 2010

  Katmat rated and commented on this recipe

  

  Absolutely delicious.

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• BigCeeGee

  03 June 2010

  BigCeeGee rated and commented on this recipe

  

  Absolutely fantastic and that comes from a die hard carnivore!

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• Miss G

  12 July 2010

  Miss G rated and commented on this recipe

  

  This was so lovely, amazing flavours. I didn't have walnuts so used hazelnuts but it still worked well, I will be doing this again and can't wait to do this for friends Nom Nom Nom!

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• ila

  16 July 2010

  ila rated and commented on this recipe

  

  delicious, even my fussy 5yo loved it!

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• CharLit

  30 July 2010

  CharLit rated and commented on this recipe

  

  Wow! This is absolutely delicious! The only small changes I made were that I salted the aubergine slices and allowed them to drain for a while, and then rinsed them and patted them dry before grilling, and that I veganized it by using strained unsweetened soy yogurt in stead of dairy. Love it!!!

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• CharLit

  30 July 2010

  CharLit commented on this recipe

  Forgot to add: I served it with potato wedges, oven-roasted with fresh italian herbs (thyme, sage and rosemary) which was a really nice combination. Next time, I'll get some Turkish flatbread (lavas), which I think would also be lovely with this.

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• woo

  11 August 2010

  woo rated and commented on this recipe

  

  I highly rate this dish, not just for the flavours, but also for doing something different with chick peas. I follow the original recipe but would use different nuts as other people have suggested. I am a meat-eater and have thoroughly enjoyed this meal on its own but have also served as a side dish with a Moroccan lamb tagine.

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Ingredients

• 4 tbsp olive oil
• 1 onion , finely chopped
• 1 red chilli , deseeded and finely chopped
• 2cm piece ginger , finely chopped
• ½ tsp each ground cumin , coriander and cinnamon
• 400g can chickpeas , rinsed and drained
• 200g tomatoes , chopped
• juice ½ 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian

Ingredients

• 4 tbsp olive oil
• 1 onion , finely chopped
• 1 red chilli , deseeded and finely chopped
• 2cm piece ginger , finely chopped
• ½ tsp each ground cumin , coriander and cinnamon
• 400g can chickpeas , rinsed and drained
• 200g tomatoes , chopped
• juice ½ 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

PER SERVING

640 kcalories, protein 22g, carbohydrate 39g, fat 45 g, saturated fat 10g, fibre 13g, sugar 16g, salt 0.9 g

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