Turkishby TheMealDBGrilled aubergines with spicy chickpeas & walnut sauceServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 tablespoons Olive Oil1 chopped Onion1 chopped Red Chilli2cm piece Ginger1/2 teaspoon Ground Cumin400g Chickpeas200g TomatoJuice of 1/2 Lemon2 Aubergine200g Greek Yogurt1 Garlic Clove25g WalnutsHandful CorianderStepsStep-by-step0 of 3 done1Heat 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.2Arrange 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.3Mix 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.Source: TheMealDB
