Grilled aubergines with spicy chickpeas & walnut sauce

Method6 steps · about 50 min

1. 1

   Step 1: Peel and finely chop the onion (1); wash, deseed and finely chop the red chilli (1); peel and finely chop the two-centimetre ginger (1 piece) piece. Heat only the first two tablespoons olive oil in a pan and fry all the actual chopped onion for about ten minutes until soft and lightly browned. Stir in the actual chilli and ginger and all the measured ground cumin (1/2 teaspoon), coriander (½ tsp) and cinnamon (½ tsp).

   Soften and lightly brown onion before spices · 10 minUses First 2 tbsp olive oil for onion · 1 chopped Onion · 1 chopped Red Chilli · 1 piece fresh ginger, 2 cm long, finely chopped in step 1 · 1/2 teaspoon Ground Cumin · ½ tsp ground coriander · ½ tsp ground cinnamon

2. 2

   Step 2: Drain and rinse the complete contents of the four-hundred-gram-net-weight chickpea (1 tin) tin. Wash and chop all the tomatoes (200g). Stir all the actual drained chickpeas and chopped tomatoes into the spiced onion pan with all five tablespoons water, bring to a boil and simmer for ten minutes. Juice the half lemon and season the actual ragout with all that juice and its separate salt and pepper to taste. Keep the actual finished ragout warm.

   Simmer canned chickpea-tomato ragout · 10 minUses The complete actual spiced pan · 1 tin chickpeas, 400 g net weight before rinsing and draining · 200g Tomato · 5 tbsp water · ½ lemon, juiced in step 2 · Salt for ragout, to taste · Black pepper for ragout, to taste

3. 3

   Step 3: Heat the grill. Wash and trim both aubergines and slice them lengthways. Arrange all the actual slices on a grill pan, brush their first faces lightly using some of the remaining two tablespoons olive oil and season with some of the separate grill salt and pepper. Grill until their first faces are golden, retaining unused brushing oil and seasoning for the other faces.

   Uses 2 aubergines, sliced lengthways in step 3 · Some of the remaining 2 tbsp oil for first aubergine faces · Salt for both aubergine faces, to taste · Black pepper for both aubergine faces, to taste

4. 4

   Step 4: Flip all the actual partly grilled slices, brush their second faces lightly with only unused oil from the same two-tablespoon brushing allowance and season again with the same grill seasoning stocks. Grill until completely tender and golden on both faces, retaining any unused oil separately.

   Uses All actual partly grilled slices · Only unused brushing oil from the same remaining 2 tbsp · Salt for both aubergine faces, to taste · Black pepper for both aubergine faces, to taste

5. 5

   Step 5: Peel and crush the garlic clove (1), chop all twenty-five grams walnuts (25g) and wash and roughly chop the handful of fresh coriander. Reserve a small portion of the actual chopped walnuts and coriander for garnish. Mix all the Greek-style yogurt with the actual crushed garlic and most of the actual chopped walnuts and coriander, seasoning the actual sauce with its separate salt and pepper. Arrange all the actual grilled aubergine slices on a warm platter and spoon all the actual warm chickpea ragout over them, keeping the actual walnut sauce and chopped garnish ready.

   Uses All actual grilled aubergine · All actual finished ragout · 200g Greek Yogurt · 1 Garlic Clove · 25g Walnuts · 1 handful fresh coriander leaves, chopped and divided between sauce and garnish · Salt for walnut sauce, to taste · Black pepper for walnut sauce, to taste

6. 6

   Step 6: Drizzle the actual prepared walnut-yogurt sauce over the actual aubergine-and-chickpea platter and scatter its held actual remaining chopped walnuts and coriander on top. Serve as two portions.

   Uses The complete actual plated dish, prepared walnut sauce and reserved chopped walnuts/coriander