Ingredients

The following ingredients have 2 Servings
  • 4 tbsp olive oil
  • 1 onion , finely chopped
  • 1 red chilli , deseeded and finely chopped
  • 2cm piece ginger , finely chopped
  • ½ tsp each ground cumin , coriander and cinnamon
  • 400g can chickpeas , rinsed and drained
  • 200g tomatoes , chopped
  • juice ½ lemon
  • 2 aubergines , sliced lengthways
  • 200g tub Greek-style yogurt
  • 1 garlic clove , crushed
  • 25g walnuts , chopped
  • handful coriander leaves, roughly chopped

Instruction

  • 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.
  • 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.
  • 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.