Grilled aubergines with spicy chickpeas & walnut sauce

Grilled aubergines with spicy chickpeas & walnut sauce

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(33 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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honeycombkids's picture

Sounds and looks like an odd combination, but works really well and went down a treat!

dave6376's picture
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Simple to make and delicious.

To answer Willowtree's point, the quantity is definitely for two. I followed the recipe exactly and my wife and I had no difficulty getting through it. We could have eaten more and the next time we'll probably follow some of the other reviewers and have potato wedges as well. I don't do calories or nutritional values so I can't comment on them.

willow_tree's picture

I really don't believe the portion sizing or nutritional info here. A whole aubergine, half an onion, half a can of chickpeas and 100g tomatoes per person? Talk about 'high in fibre'...

The fat content seems incredibly high too, for a very healthy-sounding veggie dish. It's mainly coming from the two tbsp of oil per person (=30ml, so ~30g of fat). But as I've said, it sounds to me like the quantities above would serve more than two people. Can anyone who has made the recipe comment on this?

caroljefferson's picture

sounds lovely but high in calories!!!

caroljefferson's picture

heavy on the calories!!!!!

caroljefferson's picture

heavy on the calories!!!!!

caroljefferson's picture

heavy on the calories!!!!!

caroljefferson's picture

heavy on the calories!!!!!

msmooo's picture

I made this again last night, and this time when baking my eggplant slices sprinkled them with ras el hanout, the moroccan spice...... Yum

sonali80's picture
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This is lovely, full of flavour. However, be careful when salting the aubergine! I put a bit too much on and almost made it too salty for my taste. I also used cherry tomatoes, next time I'd use bigger, juicer ones.

msmooo's picture

A great recipe, used sour cream, and fresh mint for the sauce, sa it was what I had in the fridge, the mint worked well. Will be definately making again

mswood's picture
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Really nice flavours. I also served this with potato wedges, sprinkled with smoked paprika. Yummy!

hannnah1's picture

This is a great recipe - I would just advise that the aubergines can take a little while to cook so it's a good idea to get them prepped early.

katherineevans's picture
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I substituted the chopped tomatoes with a tin of chopped tomatoes which also gave a fantastic end result.

Thanks Mary :-)

finknottle's picture
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Gorgeous combination of flavours. yummy.

subhuman's picture
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this is the most wonderfull dish I ever cooked, Im vegeterian for 7 years already!
I highly recommend it , and its not difficult to make although it took me less then 1hour, i bbqued aubergines.
Its easy to find all ingridients even in meat eating Serbia!

subhuman's picture
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this is the most wonderfull dish I ever cooked, Im vegeterian for 7 years already!
I highly recommend it , and its not difficult to make although it took me less then 1hour, i bbqued aubergines.
Its easy to find all ingridients even in meat eating Serbia!

haylz85's picture
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I can't get enough of this meal, great flavours, nutritionally balanced and so fast for a week night. I love serving with garlicky green beans.

wendyr0239's picture
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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.

charlit's picture
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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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