Grilled aubergines with spicy chickpeas & walnut sauce
-
13 Ingredients
-
50 min total
-
Serves Serves 4
-
Medium
-
Turkish
-
Vegetarian
Recipe byThe ZestyPlate Kitchen
Charred grilled aubergine piled with spicy cumin chickpeas and a creamy garlic walnut yogurt sauce. A hearty, flavour-packed vegetarian platter.
This is a generous vegetarian platter built in layers: smoky grilled aubergine, warmly spiced chickpeas, and a creamy walnut-yogurt sauce shot through with garlic. There is plenty going on, from the char to the heat to the nutty richness, and it holds together as either a sharing dish or a proper main.
Jump to recipe
Prep 20 min
Cook 30 min
Total 50 min
Medium
Scale:
- 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
Nutrition (per serving)
410
kcal
15g
Protein
39g
Carbs
24g
Fat
Estimated per serving. How we calculate this.
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 well with oil and grill it until genuinely golden and soft; that is where the flavour comes from.
- Let the chickpeas simmer until the sauce thickens and the spices have had time to open up.
- A light toast of the walnuts before blending deepens the sauce.
- Build it on a warm platter and add the walnut sauce last so it sits prettily on top.
Frequently Asked Questions
The spiced chickpeas and the walnut sauce both keep well, so make them in advance. Grill the aubergine fresh and bring it all together to serve.
Swap in a plant-based yogurt for the walnut sauce. Everything else is already plant-based and no less tasty for it.
Warm flatbread is ideal for scooping. Rice works too, or fold it into a bigger mezze spread.
Walnuts bring an earthy richness, but almonds or hazelnuts are good alternatives. Whichever you choose, toast them first.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!