TurkishMain course
Grilled aubergines with spicy chickpeas & walnut sauce
This dish brings together tender grilled aubergines, warmly spiced chickpeas, and a creamy, garlicky yogurt-walnut sauce. The aubergines get a nice char on the grill, while the chickpeas simmer with onion, chili, and tomato until deeply flavored. A quick yogurt sauce, brightened with lemon, garlic, and fresh coriander, pulls it all together. It's a satisfying meal that's ready in about thirty minutes.
33 minServes 4
Method
3 steps · 33 min total
- 01
Simmer Spicy Chickpeas
Heat 2 tablespoons olive oil in a pan over medium heat. Add the chopped onion and cook, stirring occasionally, until it's soft and lightly browned, which should take about 10 minutes. Stir in the red chili, ginger, and ground cumin, letting them cook for a minute until fragrant.
Add the chickpeas, chopped tomatoes, and 5 tablespoons of water. Bring the mixture to a boil, then reduce the heat and let it simmer for another 10 minutes, allowing the flavors to meld. Finish by seasoning with salt and pepper, and a squeeze of fresh lemon juice.
