Grilled aubergines with spicy chickpeas & walnut sauce

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• mswood

  20 December 2011

  mswood rated and commented on this recipe

  

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

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• msmooo

  26 December 2011

  msmooo commented on this recipe

  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

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• Sonali

  04 January 2012

  Sonali rated and commented on this recipe

  

  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.

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• msmooo

  15 January 2012

  msmooo commented on this recipe

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

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• Uliana

  03 February 2012

  Uliana rated this recipe

  

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• carolj

  14 February 2012

  carolj commented on this recipe

  heavy on the calories!!!!!

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• carolj

  14 February 2012

  carolj commented on this recipe

  heavy on the calories!!!!!

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• carolj

  14 February 2012

  carolj commented on this recipe

  heavy on the calories!!!!!

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• carolj

  14 February 2012

  carolj commented on this recipe

  heavy on the calories!!!!!

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• carolj

  19 February 2012

  carolj commented on this recipe

  sounds lovely but high in calories!!!

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• Willowtree

  20 February 2012

  Willowtree commented on this recipe

  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?

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• David G

  29 February 2012

  David G rated and commented on this recipe

  

  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.

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• honeycombkid

  16 March 2012

  honeycombkid commented on this recipe

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

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• lbbt79

  21 May 2012

  lbbt79 rated and commented on this recipe

  

  Excellent. Served it with couscous flavour with parsley and lemon zest.

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• Laura

  16 July 2012

  Laura rated and commented on this recipe

  

  Loved the spiciness. Great texture. Easy to prepare.

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• maria

  10 August 2012

  maria commented on this recipe

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

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• Luxexpat

  13 September 2012

  Luxexpat rated and commented on this recipe

  

  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.

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• carrotcustard

  06 December 2012

  carrotcustard rated and commented on this recipe

  

  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.

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• White Plimsoles

  09 January 2013

  White Plimsoles rated this recipe

  

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• Del

  10 January 2013

  Del rated and commented on this recipe

  

  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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http://www.bbcgoodfood.com/recipes/420624/

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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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