Name: Baked aubergine and tomato with chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 baby aubergine; 6 tomatoes on the vine; 1 red onion; 3 garlic cloves; 1 tsp cumin seeds; 1 tsp paprika; 2 tsp Ras El Hanout; 2 Tbsp olive oil; 1 Tbsp red wine vineger; Salt and pepper; Chopped parsley (mint or coriander leaves); 1 tin chickpeas

Baked aubergine and tomato with chickpeas

Thisbaked aubergine and tomato with chickpeashas North-African spices so it’s perfect with grilled fish, lamb and chicken. Alternatively, serve it with couscous or rice for a vegan meal. You can add some chilli flakes if you’d prefer a spicy version.

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: North African

Calories: 1234

Ingredients Method

Ingredients

4 baby aubergine
6 tomatoes on the vine
1 red onion
3 garlic cloves
1 tsp cumin seeds
1 tsp paprika
2 tsp Ras El Hanout
2 Tbsp olive oil
1 Tbsp red wine vineger
Salt and pepper
Chopped parsley mint or coriander leaves
1 tin chickpeas

Method

Preheat the oven to 180°C.
Cut the aubergines, onion and tomatoes in half then arrange them in a baking dish.
Tuck the garlic cloves between them. Add the cumin seeds, paprika and Ras El Hanout mixture.
Add the oil and vinegar then season with salt and pepper. Toss gently.
Bake in the oven for 20 minutes, then add the drained chickpeas and bake for another 5-8 minutes until all veggies are golden and tender.
Scatter your chosen fresh herbs on top and serve.

Baked aubergine and tomato with chickpeas

Ingredients

Method

Other Posts You May Enjoy

Leave a Reply Cancel reply