Grilled Aubergines with Spicy Chickpeas and Walnut Sauce
A Turkish vegetarian main dish of grilled eggplant served with a spicy chickpea sauce and a walnut yogurt topping.
Pasos
- 1
Heat 4 tablespoons olive oil in a pan, add the onion and fry until soft and lightly browned, about 10 minutes. Add the red chilli, ginger and cumin and mix well. Stir in the chickpeas, tomatoes and 5 tablespoons water, bring to the boil, then simmer for 10 minutes. Season with salt, pepper and lemon juice.
- 2
Arrange the aubergines over a grill pan. Brush lightly with olive oil, sprinkle with salt and pepper, then grill until golden. Turn them over, brush again with oil, season and grill again until tender and golden.
- 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.
