Charred grilled aubergines piled with spicy cumin chickpeas and drizzled with a creamy garlic walnut yogurt sauce. A hearty, flavour-packed vegetarian platter.
- 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
Preparation
- Heat 2 tbsp oil in a pan, add the onion, and fry until soft and lightly browned, about 10 minutes. 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 minutes. Season and add the lemon juice.
- Arrange the aubergines over a grill pan, brush lightly with oil, sprinkle with salt and pepper, and grill until golden. Flip, brush again with oil, season, and grill until tender and golden.
- Mix the yogurt with the garlic, most of the walnuts and coriander, and a little seasoning. Arrange the aubergine slices over a warm platter, spoon over the chickpea mix, drizzle with the walnut sauce, and scatter with the remaining walnuts and coriander.
