Grilled Aubergines with Chickpeas & Walnut Sauce
Smoky aubergines loaded with spiced chickpeas and drizzled in creamy garlicky walnut sauce.
Ingredients
4 tbsp olive oil500ml
1 onion, chopped1 pc
1 red chilli, chopped60g
2cm piece fresh ginger, finely grated100g
1/2 tsp ground cumin40g
1 tin (400g) chickpeas, drained400g
200g tomatoes, chopped6 pack
Juice of 1/2 lemon1 pc
2 aubergines, sliced2 pcs
200g Greek yoghurt500g
1 garlic clove, crushed3 pack
25g walnuts, toasted and chopped100g
Handful fresh coriander, chopped30g
Method
- 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.
- 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.
- 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.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £4.50 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£10.66 est. · serves 4