Turkish Eggplants/Aubergines with Walnut Sauce
Turkish Eggplants/Aubergines with Walnut Sauce



  • 4 tbsp quality olive oil
  • 1 onion, chopped very finely
  • 1 red chilli, seeds removed and chopped finely
  • 2cm piece of ginger, finely chopped
  • 0.5 tsp each of cumin, coriander, and cinnamon
  • 200g fresh tomatoes, chopped
  • 400g can of chickpeas,drained
  • 2 eggplants/aubergines, sliced longways
  • Juice of half a lemon
  • For the sauce
  • 200g Greek yoghurt or similar
  • 25g chopped walnuts
  • 1 crushed garlic clove
  • Roughly chopped coriander leaves
  • Fry the onions in a pan with about 2 tbsp of the oil, until lightly browned or for about 10 minutes. Add the spices, chilli and ginger, mix very well, then add the chickpeas, tomatoes and a splash of water. Simmer for approximately 10 minutes to thicken, then season well and add the lemon juice.
  • Brush the eggplant/aubergine halves with olive oil, sprinkle with a little salt, then put under a very hot grill until golden. Turn them over and do the same on the other sides.
  • Make the sauce by mixing the sauce ingredients together in a bowl, along with some seasoning to taste. To serve, arrange the eggplant/aubergine halves on a plate, spoon over the tomato and chickpea mixture, and finally drizzle with the walnut sauce. Enjoy with your favourite green vegetables and a glass of wine.
30 mins
2 serving

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