Grilled aubergines with spicy chickpeas & walnut sauce

Stir in the chili, ginger, and spices, cooking until fragrant. Add the chickpeas, tomatoes, and water, bringing the mixture to a boil before simmering.

Ingredients

30 mL of Cooking Oil

1 piece of Chili Pepper

5 mL of Ginger

15 mL of Tagine Spices (Cumin, Coriander, Ginger, Cinnamon)

475 mL of Chickpeas

240 mL of Crushed Tomatoes

120 mL of Water

Equipment

Frying Pan

Wooden Spoon

Season the chickpea mixture with salt, pepper, and lemon juice, then set aside.

Ingredients

Chili Pepper

2½ mL of Salt And Pepper

15 mL of Lemon Juice

Chickpeas

Equipment

Frying Pan

Arrange the eggplant slices on a grill pan. Brush with oil, season with salt and pepper, and grill until golden and tender, flipping halfway through.

Ingredients

Chili Pepper

Salt And Pepper

2 pieces of Eggplant Slices

Equipment

Grill Pan

Tongs

Pastry Brush

In a small bowl, whisk together the yogurt, garlic, most of the walnuts, coriander, salt, and pepper.

Ingredients

Chili Pepper

Tagine Spices (Cumin, Coriander, Ginger, Cinnamon)

Salt And Pepper

240 mL of Yogurt

1 clove of Garlic

120 mL of Walnuts

60 mL of Coriander

Equipment

Mixing Bowl

Whisk

Place the grilled eggplant on a platter, spoon the chickpea stew over the top, and drizzle with the walnut yogurt sauce. Garnish with the remaining walnuts and coriander.

Ingredients

Tagine Spices (Cumin, Coriander, Ginger, Cinnamon)

Eggplant Slices

Yogurt

Walnuts

Coriander

475 mL of Yogurt Sauce

Chickpeas

Equipment

Serving Dish