Grilled aubergines with spicy chickpeas & walnut sauce

Grilled aubergines with spicy chickpeas & walnut sauce

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(44 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 aubergines, 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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Recipefinders
13th Nov, 2016
5.05
So delicious!
madelyntargett
30th Oct, 2015
Absolutely delicious. I used more spice and some fresh chilli and made flat breads to eat with it. This has become a real favourite with everyone.
Aislingk74
18th Jun, 2015
3.8
Lovely recipe. Only thing I would add is : don't be shy with the walnuts or the spicing if you like a little more umph!
elisaponsele
25th Feb, 2015
3.8
Very nice! There are a few elements to bring together which meant it took me a little while but the balance of everything was very pleasing. The favourite part were probably the chickpeas though so would also consider making those with some other accompaniments in the future. Recommended!
countingfish
3rd Sep, 2014
Way better and tastier than I was expecting, definite winner :) I baked the aubergines though as I doubled the recipe and wasn't up for the faff of grilling in batches...
sybil77
26th Aug, 2014
Can you eat this cold?
msmooo
6th Oct, 2015
May be a bit late for original poster, but tastes good at room temp!
BeccaJThomas
12th Jan, 2014
Very tasty and good textures. I served the yoghurt sauce in a separate bowl. I'll be making this again
mwsc11050
19th Oct, 2013
Have made this several times and always use canned tomatoes instead of fresh plus water. My husband loves it. Very easy to make.
freya_marks
23rd Sep, 2013
Delicious! Added a little Harrisa paste to the chickpeas too. The yogurt was lovely and refreshing with the spicy chickpea mix.

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