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Roasted eggplant with spiced chickpeas & a walnut yoghurt


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Spray the eggplant with oil, season and place in a large baking tray in one layer. Then cook in the oven until very tender, spraying with more oil if needed. 
  • When the eggplant is almost ready, heat a little oil in a large heavy-bottomed pan and gently sauté the onion, chillies and ginger until reasonably tender. 
  • Add the ground spices and briefly cook to release the aromas, continually stirring. 
  • Then add the chickpeas, tomatoes, seasonings and water. Stir well and briefly cook. 
  • Combine the yoghurt, chopped coriander, walnuts and lemon juice. 
  • Arrange the eggplant on a large plate (or individual smaller ones), spoon the chickpeas along the centre and sprinkle with yoghurt. 
  • Serve warm or cold as a starter or accompaniment to a simple meat or fish dish.


  • 1 large eggplant, thickly sliced
  • olive oil spray
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, chopped
  • 2 small red chillies, seeded & sliced
  • a good knob of fresh ginger, grated
  • ½ tspn each ground cumin, cinnamon & coriander
  • 1 can chickpeas, rinsed & drained
  • ½ punnet cherry tomatoes, quartered
  • a splash of water or vegie stock
  • ¾ cup Greek yoghurt
  • 2 heaped tbsp chopped fresh coriander
  • 2-3 tbsp walnuts, roughly chopped
  • a squeeze of fresh lemon juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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