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Grilled Aubergine and Spicy Chickpeas and Walnut Sauce
Cuisine:
Middle Eastern
Prep Time:
20
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
Author:
Neha Mathur
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Ingredients
For the grilled Aubergine
Olive oil - 4 tbsp
Aubergine - 1
Cut into thick slices
Salt to taste
Freshly ground black pepper - ½ tsp
For the Spicy Chickpeas
Chickpeas - 1 cup
Olive oil - 2 tbsp
Onion - ½ cup
Chopped
Tomato - ½ cup
Chopped
Ginger - ½ tsp
grated
Red chili powder - 1 tsp
Cinnamon powder - ¼ tsp
Nutmeg powder - ¼ tsp
Roasted cumin powder - ¼ tsp
Coriander powder - 1 tsp
For the Walnut sauce
Yogurt - ½ cup
Walnuts - 2 tbsp
Salt to taste
Coriander - 1 tbsp
chopped
Freshly ground black pepper - ¼ tsp
Garlic - 3-4 cloves
Instructions
For the grilled Aubergine
Heat olive oil in a grill pan.
Arrange the aubergine slices in a single layer on the pan.
Sprinkle salt and pepper and grill from both the sides till golden brown.
For the spicy Chickpeas
Wash the chickpeas and soak in enough water for 6-8 hours.
Drain the water and add the chickpeas in a pressure cooker along with 2 teaspoon salt and 2 cups of water.
Pressure cook till chickpeas are soft.
Heat olive oil in a pan.
Add onion and fry till translucent.
Add tomato and fry for a few minutes.
Add ginger, red chili powder, cinnamon powder, nutmeg powder, cumin powder and coriander powder and fry for a few minutes.
Add the cooked chickpeas and cook on low heat for 10-15 minutes.
Increase the heat to high and cook till most of the water from the chickpeas is evaporated.
For the Walnut sauce
Add all the ingredient in a blender and blend to make a smooth sauce.
Assemble
Arrange the grilled aubergine on a plate.
Top with spicy chickpeas.
Drizzle the walnut sauce on top.
Serve warm or cold.