Grilled aubergines with spicy chickpeas & walnut sauce

Grilled aubergines with spicy chickpeas & walnut sauce

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(34 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
640
protein
22g
carbs
39g
fat
45g
saturates
10g
fibre
13g
sugar
16g
salt
0.9g

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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Method

  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 Good Food magazine, April 2010

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Comments

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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?

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
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Amazing, one of my new favourite and staple dishes

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

nadinus's picture
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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
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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
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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.

carrotcustard's picture
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Absolutely delicious. The walnut and yoghurt dressing was incredible, definitely whipping that up for anything Morrocan in future! Served up leftovers the next day with lamb chops.

luxexpat's picture
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Absolutely delicious! Made this for the family who loved it, including my son who doesn't like aubergines and my daughter who doesn't like walnuts. Served it with lamb and sword fish for the non-meat eaters. Will be making it regularly from now on.

marianti's picture

Wanted to dosomething with the tin of chickpeas at the back of the cupboard. was skeptical at first... but it works!

pinkmonk's picture
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Loved the spiciness. Great texture. Easy to prepare.

taylor_r26's picture
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Excellent. Served it with couscous flavour with parsley and lemon zest.

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