Instruction

• step 1 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
• step 2 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
• step 3 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