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)

subhuman's picture

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

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

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

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

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.

charlit's picture

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!!!

ilagrieco's picture

delicious, even my fussy 5yo loved it!

littlemissmaccas's picture

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!

bigceegee's picture

Absolutely fantastic and that comes from a die hard carnivore!

smithkat's picture

Absolutely delicious.

mairi-claire's picture

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

lizwigg's picture

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!

thynk2much's picture

Very easy and really luxurious!


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