Grilled Aubergines with Spicy Chickpeas and Walnut Sauce

Instructions

1. 1

   Sauté Onions and Spices

   9 min

   Begin by heating 4 tablespoons of olive oil in a pan over medium heat. Add 1 chopped onion and cook it for about 10 minutes, stirring occasionally until it becomes soft and lightly browned. Once the onion is ready, stir in 1 chopped red chilli, a finely chopped 2 cm piece of ginger, and 1/2 teaspoon of ground cumin to enhance the flavors. Ensure everything is well mixed and aromatic before proceeding.

2. 2

   Simmer Chickpeas and Tomatoes

   9 min

   Next, add 400g of chickpeas (ensure they are drained if using canned) along with 200g of diced tomatoes and 5 tablespoons of water to the pan. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer for about 10 minutes. Season the mixture with salt, black pepper, and the juice of 1/2 lemon, adjusting to your taste preferences.

3. 3

   Grill the Aubergines

   14 min

   While the chickpeas are simmering, preheat your grill pan over medium-high heat. Take 2 aubergines, brush them lightly with olive oil, and season them with salt and pepper. Grill the aubergines for about 6-8 minutes on each side until they are golden brown and tender, checking for doneness by piercing with a fork.

4. 4

   Prepare Walnut Sauce

   8 min

   As the aubergines grill, prepare the walnut sauce by combining 200g of Greek yogurt with 1 minced garlic clove in a bowl. Add most of the 25g of walnuts, which should be chopped finely, along with a pinch of salt and black pepper. Mix thoroughly until the sauce is creamy and well blended.

5. 5

   Plate and Serve

   5 min

   Once the aubergines have finished grilling, transfer them to a warm platter. Top them generously with the spicy chickpea mixture, then drizzle with the prepared walnut sauce. Finally, sprinkle the remaining chopped walnuts and a handful of coriander over the top for an added burst of flavor and color.