Grilled Aubergines with Spicy Chickpeas & Walnut Sauce

Ingredients

• 4 tbspolive oil, divided
• 1onion, chopped
• 1red chilli, chopped
• ginger, 2 cm piece, fresh, peeled and grated
• 1/2 tspground cumin
• 400 gchickpeas, drained and rinsed
• 200 gtomatoes, chopped
• 1/2lemon, juice of half a lemon
• 2aubergine, thickly sliced
• 200 ggreek yogurt
• 1 clovegarlic
• 25 gwalnuts, roughly chopped; divided
• coriander, divided

Method

1. 1

   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 ground cumin and mix well. Stir in the chickpeas, tomatoes, and 5 tbsp water. Bring to the boil, then simmer for 10 minutes. Season with salt, pepper, and the lemon juice.

2. 2

   Arrange the aubergine slices over a grill pan. Brush lightly with oil, season with salt and pepper, then grill until golden. Flip, brush again with oil, season, and grill again until tender and golden on both sides.

3. 3

   Mix the yogurt with the garlic, most of the walnuts, and most of the coriander. Season with salt and pepper to make the walnut sauce.

4. 4

   Arrange the aubergine slices on a warm serving platter. Spoon over the spiced chickpea mixture, drizzle with the walnut sauce, and scatter with the remaining walnuts and coriander.