Aubergine, tomato and chickpea traybake
- June 2019
- Serves 4
- 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”.
- Dairy-free recipes
- Vegan recipes
- 17g (2.4g saturated)
- 13.3g (5.2g sugars)
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.
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.
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