Harissa Aubergine and Chickpea Traybake
Here, chunky aubergine pieces are tossed in spices and roasted until charred, then covered in a flavourful tomato and harissa sauce and roasted again. The result is both crunchy and melty, and so, so tasty. To take it to the next level, top it with almonds, mint, yogurt and tahini. It’s delicious. Hands-on time 30min. Cooking time about 1hr. Serves 8
FOR THE TRAYBAKE
1tbsp ground cumin
1tbsp ground coriander
1tsp ground cinnamon ½tsp sea salt flakes
4tbsp olive oil
3 aubergines (about 900g), cut into rough 4cm chunks
2 red onions, quartered 400g tin chickpeas, drained and rinsed
100g dried apricots, roughly chopped
FOR THE SAUCE
300g tomatoes, quartered 1½-3tbsp rose harissa, to taste 2tbsp tomato purée
6 garlic cloves, peeled 1tsp sea salt flakes 4tbsp olive oil
FOR THE TOPPING
1 lemon
250ml plain yogurt
2tbsp light tahini
50g roasted salted almonds, roughly chopped Handful mint, leaves picked and roughly chopped
1 Preheat oven to 220°C (200°C fan) mark 7. For the traybake, in a small bowl mix the spices, salt and oil.
Put the aubergines and onions in a large, deep roasting tin (roughly 25 x 35cm). Drizzle over the spicy oil and mix well to combine (using your hands is easiest). Roast for 30min, turning halfway.
2 Meanwhile, in a blender, whizz all the sauce ingredients and 600ml water until smooth.
3 Remove the roasting tin from the oven. Add the chickpeas and apricots, then pour over the sauce. Mix well and return to the oven for another 30min.
4 Meanwhile, for the topping, squeeze the juice of ½ the lemon into the yogurt, then season with salt and freshly ground black pepper and mix to combine. Cut the remaining ½ lemon into wedges.
5 To serve, dollop the lemon yogurt over the traybake, then drizzle over the tahini. Scatter over the almonds and mint and serve with the lemon wedges.
PER SERVING 302cals, 9g protein, 19g fat (3g saturates), 20g carbs (14g total sugars), 8g fibre