Grilled Aubergines with Spicy Chickpeas & Walnut Sauce
Smoky grilled aubergine slices are topped with a fragrant spiced chickpea stew and finished with a creamy garlic-walnut yogurt sauce. A vibrant, satisfying dish that works beautifully as a main course or a generous starter.
Ingredients
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Chickpeasβ 400 g 1β pcs
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Olive Oilβ 54.4 g π§ 59.2 ml π₯ 4 tbsp
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Aubergineβ 660 g 2 pcs
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Walnutsβ 25 g π§ 22.7 ml π₯ 1Β½ tbsp
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Greek Yogurtβ 200 g π§ 200 ml π₯ 0.845 cup
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Gingerβ 20 g 2 pcs
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Onionβ 150 g π§ 1 pcs
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Tomatoβ 200 g 1β pcs
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Lemonβ 100 g π 1ΒΌ pcs
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Red Chilliβ 45 g πΆοΈ 1 pcs
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Ground Cuminβ 2 g 1 pcs
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Garlic Cloveβ 5 g π§ 1 pcs
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Corianderβ 25 g 1 pcs
Total nutrition
2671 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 2 tablespoons of olive oil in a pan, add the chopped onion and fry until soft and lightly browned, about 10 minutes. Add the chopped chilli, ginger and ground cumin and mix well. Stir in the 400g chickpeas, 200g tomatoes and 75ml water, bring to the boil, then simmer for 10 minutes. Season with salt and pepper and stir in the juice of half a lemon.
- Arrange the aubergine slices over a grill pan. Brush lightly with olive oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill until tender and golden on the second side.
- Mix the 200g Greek yogurt with the garlic clove, most of the 25g walnuts and most of the coriander, seasoning with a little salt and pepper. Arrange the aubergine slices over a warm platter, spoon over the chickpea mixture, drizzle with the walnut sauce, and scatter the remaining walnuts and coriander on top.
Source:
TheMealDB
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