Grilled aubergine with spicy chickpeas and walnut sauce

I feel really sad for those allergic to aubergine. Cultivated in India, the old world tropical bulb was brought to Europe by Arab traders via Spain. Hence the name derived from an old Arabic word. Honest to its history, I tried this rather Arabic tasting dish recently for a family dinner. The soft romantic old world charm was enjoyed by everyone, old and young.

Take 4 tbsp olive oil, 1 finely chopped onion, 1 red chilly de-seeded and chopped finely, 2 cms ginger finely chopped, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground cinnamon, 400 grams chickpeas rinsed, drained and boiled, 200 gms chopped tomato,1/2 lemon juice and 2 aubergines cut lengthwise. Also, take 200 gms yogurt, 1 garlic clove crushed, 25 gms walnuts and a handful of chopped coriander leaves.

Now heat 2 tbsp oil. Add onions and fry till soft and golden. Add the chilly, ginger and the spices. Mix well. Stir in the chick peas, tomatoes and 5 tbsp water. Boil. Simmer for 10 mins. Add salt, pepper and lemon juice.

Sprinkle oil, salt and pepper to the aubergine. Keep aside for 20 mins. Now grill till cooked.

Mix yogurt, garlic, most of the walnuts, coriander, salt and pepper for the walnut sauce.

Arrange the aubergine slices on a warm platter. Spoon on top the chick pea mix. Drizzle walnut sauce. garnish with coriander leaves and walnuts.