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

12 Jul 2022

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This baked aubergine and tomato with chickpeas has 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 some chilli flakes if you’d like spicy version.

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

Instructions

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.

https://cooktogether.com/recipe-items/baked-aubergine-and-tomato-with-chickpeas/

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