Grilled aubergines with spicy chickpeas & walnut sauce

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat 2 tablespoons of the oil in a pan and cook the onion until soft and golden, about 10 minutes.
2. Add the chopped chilli, grated ginger and cumin, and stir for a minute or so until fragrant.
3. Tip in the chickpeas, tomatoes and 5 tablespoons of water, bring to the boil, then let it simmer for 10 minutes.
4. Season with salt and pepper and stir in the lemon juice.
5. Lay the aubergine slices on a grill pan, brush with oil and season, then grill until golden underneath.
6. Turn the slices over, brush with a little more oil, season again and grill until tender and golden on both sides.
7. Crush the garlic and stir it into the yogurt with most of the walnuts and most of the coriander; season to taste.
8. Spread the aubergine slices over a warm serving plate and spoon the spiced chickpeas on top.
9. Drizzle over the walnut yogurt sauce and finish with the reserved walnuts and coriander.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.