Aubergine and Chickpeas with Walnut Sauce
- 4 tbsp olive oil
- 1 chopped onion
- 1 deseeded and chopped red chilli
- 2cm piece of ginger, chopped
- ½ tsp each coriander, cumin and cinnamon
- 400g tin of chickpeas, drained
- 200g tomatoes, chopped
- ½ lemon, juice only
- 2 aubergines, sliced lengthways
- For the Sauce
- 200ml Greek yoghurt
- 1 crushed garlic clove
- 25g chopped walnuts
- Handful of chopped coriander
- Heat 2 tbsp of oil in a pan and fry the onion until golden. Add the ginger, chilli and spices, mix well, then stir in the chickpeas, tomatoes and about 5 tbsp of water. Simmer for 10 mins, season well and add the lemon juice. Arrange the aubergine slices on a grill pan, brush with oil and season. Grill until golden, then flip and repeat on the other side.
- Mix the garlic and yoghurt with most of the coriander and walnuts, and season well. Arrange the aubergine slices on a platter and spoon over the chickpea mixture. Drizzle with walnut sauce and scatter with the rest of the coriander and walnuts before serving.
30 mins
2 serving