Grilled aubergines with spicy chickpeas & walnut sauce
A Turkish dinner made with beans & lentils. Ready in about 45 minutes. Difficulty: medium.
- 25 minPrep (about)
- 20 minCook (about)
- 45 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.1 lb chickpeas
Fresh & other
- 1 onion
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 3 ginger
- 9 oz tomatoes Shopping tip: Fresh or canned both work (14.5 oz can of diced = about 4 tomatoes).
- Juice of ½ lemon
- 3 eggplants Shopping tip: Eggplant (UK: aubergine).
- 9 oz greek yogurt
- 1 garlic clove
- 1 oz walnuts
- Handful cilantro
Sauces & oils
- ¼ cup + 1 tbsp olive oil
Spices & seasonings (1): ground cumin
- ¾ tsp ground cumin
How to make it
Steps in our own plain words.
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Heat 2 ½ tbsp oil in a pan.
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Add the onion.
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Fry till soft and lightly browned, about 10 mins.
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Add the chilli, ginger and spices.
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Mix well.
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Stir in 5 tbsp water, tomatoes and the chickpeas.
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Bring to the boil.
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Simmer for 10 mins.
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Add a little salt plus pepper and the lemon juice.
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Arrange the aubergines over a grill pan.
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Brush lightly with oil.
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Sprinkle with salt and pepper.
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Grill until golden.
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Flip them over, brush again using oil, season.
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Grill again until soft and golden.
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Mix the yogurt with coriander, most of the walnuts and the garlic and a little salt and pepper.
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Arrange your aubergine slices over a warm platter.
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Spoon over the chickpea mix.
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Drizzle using the walnut sauce and scatter with the rest of the walnuts and coriander.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.