Baked aubergine and tomato with chickpeas
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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - North African
- Occasions: - Dinner Party - Easter - Eid - Sunday Lunch
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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