This super-easy, traybake is equally good eaten cold, so it’s fab in lunchboxes. It’s also an excellent make-ahead dish as it freezes and reheats well..
3 tbsp olive oil
2 medium aubergines, cut into 2cm cubes
3 tbsp harissa paste - diluted with 1 tbsp water
300g cherry tomatoes or 400g tin tomatoes
400g tin chickpeas, drained and rinsed
Finely grated zest 1 lemon
3 tbsp greek yoghurt
Good squeeze of lemon juice
1/2 clove garlic crushed
Small handful fresh chopped mint leaves
Feta cheese
Mixed salad to serve
Sourdough bread
Method
Heat the oven to 220°C/200°C fan/gas 7. Pour the olive oil into a large ovenproof dish or roasting tin and heat in the oven for 5-10 minutes. Carefully add the aubergine cubes to the hot oil. Season well with salt and pepper, add the diluted harissa and toss everything together.
Return the dish or tin to the oven and set a timer for 15 minutes. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes and return to the oven.
When the additional 15 minutes are up, add the cherry tomatoes or tinned tomatoes and return the tin to the hot oven, this time setting the timer for 20 minutes. When the 20 minutes are up, add the drained chickpeas and stir well (see tip). Return the dish or tin to the oven and roast for a final 10 minutes.
Remove the dish or tin from the oven, stir in the grated lemon zest and leave to cool for 15 minutes. Adjust the seasoning.
Mix the greek yoghurt with the lemon juice, garlic and season with salt and pepper.
Drizzle with a generous amount greek yoghurt dressing, scatter over the mint leaves and crumble over some feta.
Toast the sourdough and serve the traybake with a good helping of mixed salad.
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