4tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm cube fresh ginger, finely chopped
½ tsp ground cumin
½ tsp dried coriander
½ tsp cinnamon
400g chickpeas, rinsed and cooked
200g tomatoes, chopped
Juice of ½ lemon
2 eggplants, sliced lengthways
75g walnuts, roughly chopped
For the walnut sauce:
200g tub of Greek-style yoghurt
1 garlic clove, crushed
25g walnuts, roughly chopped
Handful coriander leaves, roughly chopped
- Heat 2 tbsp of oil in a pan, add the onion and fry until soft and lightly browned. Add the chilli, ginger, ground cumin, dried coriander, cinnamon and mix well. Cook for 1-2 min or until fragrant. Add the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 minutes. Add a little salt and pepper, and the lemon juice. Stir through walnuts.
- Arrange the eggplants over a grill. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip eggplant and repeat oil and seasoning and grill until golden.
- Mix the yoghurt, garlic, walnuts and fresh coriander and add a little salt and pepper. Arrange eggplant slices on a platter and spoon over the chickpea mix. Drizzle with the walnut sauce and serve.