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Jul 31, 2019 Recipes AMC Team 384 views


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


  1. 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.
  2. 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.
  3. 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.

About The Author - AMC Team

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