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.
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.
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.