Grilled aubergines with spicy chickpeas & walnut sauce
Fácil
Contains allergens
Frutos de cáscara
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein15 %18 g
- Carbs42 %51 g
- Fat43 %23 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 461 kcal | 92 kcal |
| Protein | 18 g | 3.6 g |
| Carbs | 51 g | 10.2 g |
| Fat | 23 g | 4.6 g |
One serving is about 499 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty28/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Cuisine: Turkish
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Turkish
Ingredients
- 400 g Chickpeas
- 25 g Walnuts
- 4 tablespoons Olive oil
- 200 g Tomato
- 1 Onion (chopped)
- Lemon (Juice of 1/2)
- 2 u Ginger (cm)
- 1 Red Chilli (chopped)
- handfuls Coriander
- 1 Garlic Clove
- 0.5 teaspoons Ground Cumin
- 200 g Greek Yogurt
- 2 Aubergine
Instructions
Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. 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 mins. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
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