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Baked baby aubergine with chickpeas

This baked baby aubergine with chickpeas is a bit spicy, but rather delicious and super healthy. It’s ideal for a vegan meal, served with rice or couscous. You can serve it as a side dish -  it goes well with grilled lamb, chicken or fish.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 12 baby aubergines 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 cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 clove of garlic crushed
  • 1 tsp dried oregano
  • Juice of 1 lemon
  • Mint leaves

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. 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.
  4. Bake for 30 minutes, turning the vegetables occasionally.
  5. 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.
  6. Serve warm with a squeeze of lemon juice and mint leaves scattered on top.