Halve the aubergines lengthways, carefully scoop out the flesh and roughly dice it. That leaves sturdy halves for filling.
Brush the aubergine halves with olive oil and roast in the oven at 200 °C (180 °C fan) for 20–25 min, until they soften and take on a little colour.
Fry the onion and diced aubergine in a frying pan. Toast the cinnamon and cumin briefly with them until fragrant.
Add the chickpeas and roughly chopped walnuts and keep frying until the filling is hot and has a little texture.
Fill the roasted aubergine halves with the mixture and bake at 200 °C for another 10–15 min, until the top browns lightly.
To serve, stir fresh herbs into the Greek yoghurt and serve it cold with the hot aubergines.
Good to know
There's something wonderfully mellow about this dish. Warm, spiced and creamy all at once – and that's exactly what makes it so special.
Swaps
Walnuts → almonds (more vitamin E) | Greek yoghurt → sheep's milk yoghurt (often a little stronger in flavour) | chickpeas → white beans (similar fibre content) | olive oil → avocado oil (heat-stable, mainly unsaturated fats)
Allergens
Contains milk and walnuts; usually well suited to children if the spices are kept mild, and generally fine during pregnancy if you use fresh, pasteurised yoghurt.
