Grilled aubergines with spicy chickpeas & walnut sauce
Charred aubergine becomes silky and sweet, a perfect canvas for spiced chickpeas and walnut sauce. This Turkish approach treats the vegetable as the star rather than a side player, grilling it until the skin blackens and the flesh yields completely. The walnut sauce, enriched with ginger and cumin, adds nutty depth that transforms simple chickpeas into something substantial enough to anchor any meal.
Instructions
step 1 Heat 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. step 2 Arrange 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. step 3 Mix 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..
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
