Ingredients
- Aubergine (2)
- Chickpeas (400g)
- Tomato (200g)
- Olive Oil (4 tablespoons)
- Onion (1 chopped)
- Red Chilli (1 chopped)
- Ginger (2cm piece)
- Ground Cumin (1/2 teaspoon)
- Greek Yogurt (200g)
- Garlic Clove (1)
- Walnuts (25g)
- Coriander (Handful)
- Lemon (Juice of 1/2)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
Steps
- In a pan, heat 4 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until it softens and turns lightly browned, which should take about 10 minutes. Mix in 1 chopped red chilli, 2 cm piece of ginger (finely chopped), and 1/2 teaspoon of ground cumin. Stir everything well.
- Incorporate 400g of chickpeas (drained if canned), 200g of diced tomatoes, and 5 tablespoons of water. Bring the mixture to a boil, then reduce the heat to a simmer for about 10 minutes. Season with salt, pepper, and the juice of 1/2 lemon to taste.
- Preheat your grill pan and arrange 2 aubergines, brushed lightly with oil and seasoned with salt and pepper. Grill until golden, then flip to cook the other side until tender.
- While the aubergines are grilling, combine 200g of Greek yogurt with 1 minced garlic clove, most of the 25g of walnuts (chopped), and a pinch of salt and pepper to create the walnut sauce.
- Once the aubergines are ready, place them on a warm platter. Top with the spicy chickpea mixture, drizzle with the walnut sauce, and finish by scattering the remaining walnuts and a handful of coriander on top.