Grilled Aubergines with Spicy Chickpeas and Walnut Sauce

Name: Grilled Aubergines with Spicy Chickpeas and Walnut Sauce
Cuisine: Chinese
Ingredients: 4 tbsp olive oil; 1 onion. finely chopped; 1 red chilli. deseeded and finely chopped; 2cm piece ginger. finely chopped; ½ tsp each ground cumin. coriander and cinnamon; 400g an chickpeas. rinsed and drained; 200g/7oz tomatoes. chopped; ½ lemon; 200g tub Greek-style yoghurt; 1 garlic clove. crushed

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Chinese Main Course

Ingredients

4 tbsp olive oil
1 onion. finely chopped
1 red chilli. deseeded and finely chopped
2cm piece ginger. finely chopped
½ tsp each ground cumin. coriander and cinnamon
400g an chickpeas. rinsed and drained
200g/7oz tomatoes. chopped
½ lemon
200g tub Greek-style yoghurt
1 garlic clove. crushed

Accompaniment

Method

1
1. Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. 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 ten minutes. 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.