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Grilled aubergines with spicy chickpeas & walnut sauce

Mary Cadogan
  • 50 minutes
  • Serves 2

INGREDIENTS

2

Aubergines

1 400 gram can

Chickpeas

1

Chilli, red

1

Garlic clove

1

2cm piece Ginger

1

Onion

200 g

Tomatoes

4 tbsp

Olive oil

1/2 tsp

Cumin, ground

25 g

Walnuts

1

Juice

1

tub Greek-style yogurt

handful corianderleaves, roughly chopped