Grilled aubergines with spicy chickpeas & walnut sauce

Grilled aubergines with spicy chickpeas & walnut sauce

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(52 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 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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dave6376's picture
29th Feb, 2012
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.
20th Feb, 2012
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?
19th Feb, 2012
sounds lovely but high in calories!!!
14th Feb, 2012
heavy on the calories!!!!!
14th Feb, 2012
heavy on the calories!!!!!
14th Feb, 2012
heavy on the calories!!!!!
14th Feb, 2012
heavy on the calories!!!!!
15th Jan, 2012
I made this again last night, and this time when baking my eggplant slices sprinkled them with ras el hanout, the moroccan spice...... Yum
4th Jan, 2012
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.
26th Dec, 2011
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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