Vegetarian
2
Turkish
Grilled aubergines with spicy chickpeas & walnut sauce
Allergens: Milk, Nuts, Peanuts
Charred aubergine over spiced chickpeas with a walnut sauce, a smoky, textured Middle Eastern plate.
Ingredients
- Olive oil 4 tbsp
- Ground cumin 0.5 tsp
- Fresh coriander
- Aubergine 2
- Fresh chilli 1
- Fresh ginger 2 cm
- Garlic 1
- Lemon
- Onion 1
- Tomatoes 200 g
- Greek yogurt 200 g
- Chickpeas 400 g
- Walnuts 25 g
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.