Grilled aubergines with spicy chickpeas & walnut sauce

Grilled aubergines with spicy chickpeas & walnut sauce

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(58 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


  • 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…

  • 2 aubergines, 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, questions and tips

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6th May, 2013
I wasn't a fan of this recipe - it was all a little bit too "soggy" for my liking.
5th Apr, 2013
This was delicious. I used soy yoghurt and I served it with roasted sweet potato slices. Probably my favourite vegan dish.
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.
8th Mar, 2013
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.
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.
10th Jan, 2013
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.
6th Dec, 2012
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.
13th Sep, 2012
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.
10th Aug, 2012
Wanted to dosomething with the tin of chickpeas at the back of the cupboard. was skeptical at first... but it works!
16th Jul, 2012
Loved the spiciness. Great texture. Easy to prepare.


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