Aubergine, tomato and chickpea traybake

Aubergine, tomato and chickpea traybake
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 1 hour 10 min, plus cooling

Elly Pear’s aubergine and chickpea traybake is one of her favourite recipes from her vegetarian cookbook Green.

She says: ”this super-easy, quick traybake is equally good eaten cold, so it’s fab in lunchboxes. It’s also an excellent make-ahead dish as it freezes and reheats well”.

 

Nutrition: per serving

Calories
263kcals
Fat
17g (2.4g saturated)
Protein
9.3g
Carbohydrates
13.3g (5.2g sugars)
Fibre
9.6g
Salt
0.2g
Calories
263kcals
Fat
17g (2.4g saturated)
Protein
9.3g
Carbohydrates
13.3g (5.2g sugars)
Fibre
9.6g
Salt
0.2g

Ingredients

  • 3 tbsp olive oil
  • 2 medium aubergines, cut into 2cm cubes
  • 3 tbsp rose harissa (I like Belazu), diluted with 1 tbsp water – see tips
  • 300g cherry tomatoes
  • 400g tin chickpeas, drained and rinsed (see tips)
  • Finely grated zest 1 lemon
  • 3 tbsp tahini, thinned with warm water to create a dressing the consistency of single cream
  • Small handful fresh mint leaves (see tips)
  • Flatbreads or pitta breads to serve

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Pour the olive oil into a large ovenproof dish or roasting tin 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.
  2. Return the dish or tin to the oven and set a timer for 15 minutes. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes and return to the oven.
  3. When the additional 15 minutes are up, add the cherry tomatoes and return the tin to the hot oven, this time setting the timer for 20 minutes. When the 20 minutes are up, add the drained chickpeas and stir well (see tip). Return the dish or tin to the oven and roast for a final 10 minutes.
  4. Remove the dish or tin from the oven, stir in the grated lemon zest and leave to cool for 15 minutes. Adjust the seasoning.
  5. 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 with the traybake.

delicious. tips

  1. If you can’t find rose harissa, regular harissa will do just fine. Swap the mint for roughly chopped flatleaf parsley, if you like.

    For a more filling meal, add an extra can of chickpeas to the tray.

  2. Leftovers will keep covered in the fridge for up to 3 days, or in the freezer in labelled food bags for up to 2 months (defrost overnight in the fridge). To reheat, decant into a roasting tin, cover the tin with foil and warm in a 200°C/ 180°C fan/gas 6 oven until piping hot.

Recipe By

Elly Pear

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3.6 votes

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  1. Simple to make (just a few trips to add more things to the oven) but with satisfying results; this is a gorgeous summer recipe – the leftovers made a great lunch the next day

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3.6 votes

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