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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 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
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
 

  1. Preheat the oven to 180°C.
  2. Cut the aubergines, onion and tomatoes in half then arrange them in a baking dish.
  3. Tuck the garlic cloves between them. Add the cumin seeds, paprika and Ras El Hanout mixture.
  4. Add the oil and vinegar then season with salt and pepper. Toss gently.
  5. 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.
  6. Scatter your chosen fresh herbs on top and serve.