Aubergine, to­mato and chick­pea tray­bake

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

Serves 4

This su­per-easy, quick tray­bake is equally good eaten cold as it is hot, so is fab in lunch­boxes. It’s also an ex­cel­lent make-ahead dish as it both freezes and re­heats well. If you can’t find rose harissa, reg­u­lar harissa will do just fine.

—3 tbsp olive oil

— 2 medium aubergines, cut into 2cm cubes — flaked sea salt and freshly ground black pep­per

— 3 tbsp rose harissa (look for the Be­lazu brand), di­luted with 1 tbsp wa­ter — 300g cherry toma­toes — 1x400gti­nof chick­peas, drained (re­serve the liq­uid from the tin for the aquafaba choco­late mousse over­leaf) and rinsed — zest of 1 le­mon, finely grated — 3 tbsp tahini, thinned with warm wa­ter to make a dress­ing the con­sis­tency of sin­gle cream

— 1 small hand­ful of fresh mint leaves — flat­breads or pitta breads, to serve Pre­heat the oven to 220C/200C fan/ gas mark 7.

Pour the olive oil into a large oven­proof dish or roast­ing tray and heat in the oven for 5-10 min­utes. Care­fully add the aubergine cubes to the hot oil. Sea­son well with salt and pep­per, add the di­luted rose harissa and toss ev­ery­thing to­gether. Place the dish or tray in the hot oven, set­ting the timer for 15 min­utes. When the timer sounds and 15 min­utes have passed, stir to make sure all sides of the aubergine cubes are roast­ing. Set the timer again for another 15 min­utes.

After a fur­ther 15 min­utes, re­move the tray from the oven and add the cherry toma­toes. Re­turn the tray to the hot oven, this time set­ting the timer for 20 min­utes. When the 20-minute timer sounds, add the drained chick­peas and stir well. Re­turn the tray to the oven and roast for a fi­nal 10 min­utes.

Re­move the tray from the oven, stir in the grated le­mon zest and leave to cool for 15 min­utes. Check the sea­son­ing and ad­just as nec­es­sary.

Driz­zle with a gen­er­ous amount of the tahini dress­ing and scat­ter over the mint leaves. Toast the flat­breads or pitta breads in a dry fry­ing pan and serve im­me­di­ately.

Left­overs will keep when cov­ered and stored in the fridge for up to three days. To re­heat, cover the tray with foil and warm in a 200C/180C fan/ gas mark 6 oven un­til pip­ing hot.

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