Grilled Aubergines with Spicy Chickpeas & Walnut Sauce

Duplicate clipping on page 80 combined with pages 68–69.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 30 ml oil in a pan. Fry onion for about 10 minutes until soft and lightly browned. Stir in chilli, ginger and spices. Add chickpeas, tomatoes and water, bring to the boil and simmer for 10 minutes. Season and add lemon juice.

Step 2

Arrange aubergine slices on a grill pan. Brush lightly with the remaining oil, season and grill until golden. Turn, brush with oil and season again, then grill until tender and golden.

Step 3

Mix yoghurt, garlic, most of the walnuts and coriander with a little salt and pepper. Arrange aubergines on a warm platter, spoon over chickpea mixture and drizzle with yoghurt sauce. Scatter remaining walnuts and coriander on top.