Step 1 of 6
Grilled Eggplants with Spicy Chickpeas & Walnut Sauce
Heat 2 tbsp of the olive oil in a pan and fry the onion for about 10 minutes, until soft and starting to brown at the edges.
Step 2
Add the chopped chili, the grated ginger and the cumin and stir them through the onions for a minute, until the pan smells warm and spiced.
Step 3
Tip in the chickpeas and tomatoes with 5 tbsp of water, bring it to the boil, then simmer for 10 minutes. Season with salt, pepper and the lemon juice.
Step 4
Lay the eggplant slices on a grill pan, brush them with the remaining oil and season. Grill until golden, then turn them over, brush and season the second side, and grill again until tender right through.
Step 5
Stir the yogurt together with the crushed garlic, most of the walnuts and most of the coriander, and season it well.
Step 6
Lay the eggplant out on a warm platter, spoon the spiced chickpeas over the top, drizzle the walnut yogurt across and finish with the last of the walnuts and coriander.
