Baked baby aubergine with chickpeas
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes

Background
This baked baby aubergine with chickpeas is a bit spicy, but rather delicious and super healthy. Itβs ideal for a vegan meal, served with rice or couscous. You can serve it as a side dish -Β it goes well with grilled lamb, chicken or fish.
Ingredients
- 12 baby auberginesΒ , halved lengthways
- 1 red chilli, cut lengthways
- 2 baby carrots ( optional)
- 1 large red onion
- 1 handful ripe cherry tomatoes
- 1 tin chopped tomatoes
- 1 tin chickpeas, drained
- For the glaze:
- 2 Tbsp olive oil
- 1 tsp ground cuminΒ
- 1 tsp ground corianderΒ
- 1 tsp smoked paprikaΒ
- 1 clove of garlic, crushed
- 1 tsp dried oregano
- Juice of 1 lemon
- Mint leaves
Instructions
- Preheat the oven to 190Β°C.
- Cut the aubergines & chilli in half, the carrots into chunks, the onion into thin wedges. Arrange them in a large baking tray. Scatter the tomatoes around them.
- Mix the glaze, then coat the vegetables with it. Put the tray in the oven for 10 minutes, then pour over the tinned tomatoes. Toss well.
- Bake for 30 minutes, turning the vegetables occasionally.
- Drain the chickpeas, add to the tray, mix in with the veggies and cook for another 10 minutes or so, until the vegetables are tender.
- Serve warm with a squeeze of lemon juice and mint leaves scattered on top.
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Categories
- Meal Type: - Bake - Dinner - Everyday - Lunch - Main - Side - Supper
- Cuisines: - Middle Eastern
- Occasions: - Dinner Party - Easter - Sunday Lunch
- Ingredients: - Other Pulses - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Paleo - Sugar Free - Vegan
- Skill Levels: - Easy
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