Charred grilled aubergines piled with spicy cumin chickpeas and drizzled with a creamy garlic walnut yogurt sauce. A hearty, flavour-packed vegetarian platter.
Grilled aubergines with spicy chickpeas and walnut sauce is a vibrant, layered vegetarian feast — smoky charred aubergine topped with warmly spiced chickpeas and a creamy, garlicky walnut-yogurt sauce. It's hearty, healthy and full of contrasting textures and flavours. Served on a platter, it makes a stunning sharing dish or satisfying main.
Prep 20 min
Cook 30 min
Total 50 min
Medium
- 4 tablespoons Olive Oil
- 1 chopped Onion
- 1 chopped Red Chilli
- 2cm piece Ginger
- 1/2 teaspoon Ground Cumin
- 400g Chickpeas
- 200g Tomato
- Juice of 1/2 Lemon
- 2 Aubergine
- 200g Greek Yogurt
- 1 Garlic Clove
- 25g Walnuts
- Handful Coriander
Preparation
- Heat 2 tbsp oil in a pan, add the onion, and fry until soft and lightly browned, about 10 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 10 minutes. Season and add the lemon juice.
- Arrange the aubergines over a grill pan, brush lightly with oil, sprinkle with salt and pepper, and grill until golden. Flip, brush again with oil, season, and grill until tender and golden.
- Mix the yogurt with the garlic, most of the walnuts and coriander, and a little seasoning. Arrange the aubergine slices over a warm platter, spoon over the chickpea mix, drizzle with the walnut sauce, and scatter with the remaining walnuts and coriander.
Tips from the ZestyPlate Kitchen
- Brush the aubergine generously with oil and grill until properly golden and tender for the best flavour.
- Let the chickpeas simmer until the sauce thickens and the spices bloom.
- Toast the walnuts lightly before blending for a deeper, nuttier sauce.
- Assemble on a warm platter and drizzle the walnut sauce on last for a beautiful finish.
Frequently Asked Questions
Yes — the spicy chickpeas and walnut sauce both keep well and can be made ahead. Grill the aubergine fresh and assemble to serve.
Use a plant-based yogurt for the walnut sauce. The rest of the dish is already plant-based and just as delicious.
Warm flatbread is perfect for scooping. It also pairs well with rice or as part of a larger mezze spread.
Walnuts give a lovely earthy richness, but almonds or hazelnuts work too. Toast whichever you use for the best flavour.
