Grilled aubergines with spicy chickpeas & walnut sauce

Name: Grilled aubergines with spicy chickpeas & walnut sauce
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 tablespoons Olive Oil; 1 chopped Onion; 1 chopped Red Chilli; 2cm piece Ginger; 1/2 teaspoon Ground Cumin; 400g Chickpeas; 200g Tomato; Juice of 1/2 Lemon; 2 Aubergine; 200g Greek Yogurt; 1 Garlic Clove; 25g Walnuts; Handful Coriander

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil4 tbsp
Onion1
Red Chilli1
Ginger2
Ground Cumin½ tsp
Chickpeas400 g
Tomato200 g
Lemonjuice½
Aubergine2
Greek Yogurt200 g
Garlic Clove1
Walnuts25 g
Coriander

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	650 kcal
Protein	25.4 g
Fat	25.7 g
of which saturates	3.8 g
Carbohydrate	84.7 g
of which sugars	20.8 g
Fibre	18.2 g
Salt	0.1 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.