Grilled aubergines with spicy chickpeas & walnut sauce

Grilled aubergines with spicy chickpeas & walnut sauce

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(41 ratings)

Prep: 20 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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
    Cumin

    Cumin

    q-min

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

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

    Tomato

    toe-mart-oh

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

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 2 aubergine, sliced lengthways
    Aubergine

    Aubergine

    oh-ber-geen

    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

    Walnut

    wall-nut

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

  • handful coriander leaves, roughly chopped

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.

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Comments, questions and tips

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lucindamorrell
28th Jul, 2013
I got major brownie points for this dish. Simple to make and tastes nice, as perhaps a side dish more than a main.
stonefruit
14th Jul, 2013
That was excellent!
superafroman
11th Jul, 2013
The aubergines were great but the chickpea/tomato mix didn't have enough flavour for me.
jcepatrick
18th May, 2013
5.05
Amazing, one of my new favourite and staple dishes
helen_mcp
6th May, 2013
3.05
I wasn't a fan of this recipe - it was all a little bit too "soggy" for my liking.
nadinus
5th Apr, 2013
5.05
This was delicious. I used soy yoghurt and I served it with roasted sweet potato slices. Probably my favourite vegan dish.
peaches_xuk
11th Mar, 2013
Really tasty - even my aubergine dodging husband loved it. I did add a spoon of sundried tomato paste to the chickpea mix.
carpetgerbil
8th Mar, 2013
5.05
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
24th Jan, 2013
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
10th Jan, 2013
5.05
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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