Turkish·non-vegetarian·medium

Grilled aubergines with spicy chickpeas & walnut sauce

Name: Grilled aubergines with spicy chickpeas & walnut sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
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

Alright, folks! Today, I'm gonna show you how to make my Grilled Aubergines with Spicy Chickpeas & Walnut Sauce. Trust me, it's a flavor explosion you don't wanna miss! Let's start by heating up some olive oil in a pan. I remember once accidentally using way too much oil and ending up with a slippery kitchen floor - not my finest moment, I tell you. Pro tip: less is more when it comes to oil! Next, sauté the onion until it's soft and golden brown. This is where the magic begins - add in the chili, ginger, and cumin. Your kitchen will smell amazing, I promise! And here's a little secret from me to you: a pinch of cinnamon can take this dish to a whole new level. Once the chickpeas and tomatoes are in the mix, let it all simmer and meld together. Don't forget a squeeze of lemon juice for that extra zing! While that's cooking, grill your aubergines to perfection. To serve, spoon the spicy chickpea mixture over the grilled aubergines and top it off with a dollop of Greek yogurt. Voilà! A dish that'll make your taste buds dance with joy. Enjoy, my friends!

45 min(prep 15 + cook 30)

4 servings

350 kcal

4.7

Ingredients

Olive Oil4 tablespoons
Onion1 chopped
Red Chilli1 chopped
Ginger2cm piece
Ground Cumin1/2 teaspoon
Chickpeas400g
Tomato200g
LemonJuice of 1/2
Aubergine2
Greek Yogurt200g
Garlic Clove1
Walnuts25g
CorianderHandful

Nutrition

350 kcalper serving

Protein12g14%

Carbs40g47%

Fat18g21%

Fiber10g12%

Sugar5g6%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.

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