Grilled Aubergines with Spicy Chickpeas and Walnut Sauce
Smoky aubergine, spiced chickpeas, garlic yogurt and walnut crunch — a four-layer meze conversation.
- Total
- 35 min
- Serves
- 4
A Turkish meze masterstroke: grilled aubergine slices topped with chickpeas simmered in a gingery, cumin-spiced tomato sauce, then sauced twice — cool garlic yogurt and a toasted walnut drizzle. The layers eat like a conversation: smoke, spice, cream, crunch. Vegetarian cooking with absolutely nothing missing.
Ingredients
- 4 tablespoons Olive Oil
- 1 chopped Onion
- 1 chopped Red Chilli
- 2cm piece Ginger
- 1/2 teaspoon Ground Cumin
- 400g Chickpeas
- 200g Tomato
- Juice of 1/2 Lemon
- 2 Aubergine
- 200g Greek Yogurt
- 1 Garlic Clove
- 25g Walnuts
- Handful Coriander
Instructions
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 15 g
- Fat
- 25 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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