Mediterranean 25 min

Grilled aubergines with spicy chickpeas & walnut sauce

Name: Grilled aubergines with spicy chickpeas & walnut sauce
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 tablespoons Olive Oil; 1 chopped Onion; 1 chopped Red Chilli; 2cm piece Ginger; 1/2 teaspoon Ground Cumin; 400g Chickpeas; 200g Tomato; Juice of 1/2 Lemon; 2 Aubergine; 200g Greek Yogurt; 1 Garlic Clove; 25g Walnuts; Handful Coriander

vegetarianhealthy

Ingredientsfor 2

600

Cal

20g

Protein

50g

Carbs

35g

Fat

14 tablespoons Olive Oil
21 chopped Onion
31 chopped Red Chilli
42cm piece Ginger
51/2 teaspoon Ground Cumin
6400g Chickpeas
7200g Tomato
8Juice of 1/2 Lemon
92 Aubergine
10200g Greek Yogurt
111 Garlic Clove
1225g Walnuts
13Handful Coriander

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Instructions

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.
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.
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.