Harissa aubergine and chickpea traybake
Big aubergine chunks are tossed in spices and roasted until charred, then covered in a flavourful tomato and harissa sauce, and baked. The result is crunchy and melty, and so tasty. To take it to the next level, top it with crunchy almonds, mint, yogurt and tahini. It’s delicious. Make it for your friends. And, if you are lucky enough to have some leftovers, you are going to have the best work lunch the next day.
1 HOUR 15 MINUTES | SERVES 8 | EASY | V LC GF
ground cumin 1 tbsp
ground coriander 1 tbsp
ground cinnamon 1 tsp
olive oil 4 tbsp
aubergines 3, chopped into rough 4cm chunks
red onions 2, quartered
chickpeas 400g tin, drained and rinsed
dried apricots 100g, roughly chopped
TOMATO AND HARISSA SAUCE
tomatoes 300g, quartered
rose harissa 3 tbsp (halve the amount if you don’t like it spicy)
tomato purée 2 tbsp
garlic 6 cloves, peeled
sea salt flakes 1 tsp
olive oil 4 tbsp
YOGURT TOPPING
lemon 1
yogurt 250ml
light tahini 2 tbsp
roasted salted almonds 50g, roughly chopped
mint half a bunch, leaves picked and roughly chopped
1 Heat the oven to 220C/fan 200C/gas 7. Mix the spices with
½ tsp of salt and the olive oil in a small bowl. Put the aubergines and onions in a large, high-sided 35cm x 25cm roasting tray. Drizzle over the spicy oil and use your hands to mix everything together. Roast for 30 minutes, turning halfway through.
2 Meanwhile, put all the sauce ingredients, plus 600ml of water, in a blender and pulse until smooth. When the aubergines have been roasting for 30 minutes, add the chickpeas and apricots to the tray, then pour over the sauce. Mix well and return to the oven for another 30 minutes.
3 Meanwhile, squeeze the juice of half the lemon into the yogurt, then season with a pinch of salt and a good grind of black pepper. Cut the remaining lemon half into wedges.
4 Remove the traybake from the oven and dollop the yogurt over the top, then drizzle with tahini. Scatter over the almonds and mint, and serve with the lemon wedges. This is delicious with pitta breads, quinoa, rice or couscous to mop up the sauce.
PER SERVING 335 kcals | fat 21.6G saturates 3.3G | carbs 20.6G | sugars 14G fibre 10.1G | protein 9.6G | salt 1.3G
high fibre | low cal | nourish