Grilled aubergines with spicy chickpeas & walnut sauce
Charred aubergines crowned with spicy chickpeas and a creamy walnut sauce — a vibrant Turkish vegetarian recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Turkish, Dinner
Ingredients
- 4 g olive oil
- 1 g onions
- 1 pcs red chilli
- 2 pcs cm piece ginger
- 0.5 tsp ground cumin
- 400 pcs chickpeas
- 200 g tomato
- 1 pcs juice of 1/2 lemon
- 2 pcs aubergines
- 200 ml greek yogurt
- 1 pcs garlic cloves
- 25 g walnuts
- 1 pcs handful coriander
Instructions
- Warm 2 tbsp oil in a skillet, add the onion and cook until softened and lightly golden, about 10 minutes.
- Stir in the chilli, ginger and spices until well combined.
- Add the chickpeas, tomatoes and 5 tbsp water, bring to a boil, then reduce the heat and simmer for 10 minutes.
- Season with a little salt and pepper, then stir in the lemon juice.
- Arrange the aubergines on a grill pan, brush them lightly with oil and season with salt and pepper.
- Grill the aubergines until golden, turn them over, brush again with oil, re-season and grill until tender and golden.
- Combine the yogurt with the garlic, most of the walnuts and most of the coriander, then season with a little salt and pepper.
- Pile the warm aubergine slices on a serving platter and spoon the chickpea mixture over them.
- Drizzle over the walnut-yogurt sauce and scatter the remaining walnuts and coriander on top.