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Serves: 4
Prep time: 25 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Sarah Akhurst
A great Middle Eastern-inspired veggie option for an easy weekend lunch or supper. Aubergines are brilliant at soaking up flavour, but this would also work well with sweet potatoes or butternut squash instead
Serves: 4
Prep time: 25 mins
Total time:
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Vegetarian Gluten-free Weekend Middle Eastern Under 600 calories
Nutritional information (per serving)
Calories
503Kcal
Fat
24gr
Saturates
4gr
Carbs
42gr
Sugars
22gr
Fibre
18gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 4 tbsp olive oil
- 1 tbsp ras el hanout
- 2 large aubergines
- 2 red onions, cut into wedges
- 3 red peppers, cut into chunky strips
- 2 x 400g tins good-quality chopped tomatoes (we used Mutti)
- 2 x 400g tins chickpeas, rinsed and drained
- zest and juice of 1 lemon
- 150g thick Greek yogurt
- 1 garlic clove, crushed
- 1 tbsp harissa paste
- 50g pistachio kernels, roughly chopped
- handful of fresh mint
- warmed flatbread*, to serve
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Mix 3 tablespoons of the olive oil with the ras el hanout. Halve the aubergines and score the flesh with a crosshatch pattern.
- Put the red onions and peppers in a large roasting tray. Brush the cut side of the aubergines with some of the spiced oil, then drizzle the rest over the vegetables in the tray. Stir well to coat the veg and season with salt. Sit the aubergine halves on top of the vegetables and bake in the oven for 30 minutes.
- Remove from the oven and carefully transfer the aubergines to a board. Add the chopped tomatoes, chickpeas and lemon zest to the tray and stir well to combine. Nestle the aubergine halves back in the tray, cut-side up, and return to the oven for a further 25-30 minutes.
- Meanwhile, mix the Greek yogurt with the lemon juice and crushed garlic and season well. Finally, mix the harissa with the remaining tablespoon of oil.
- Remove the traybake from the oven and leave to rest for 10-15 minutes to cool slightly. Spoon the yogurt over the aubergines, followed by the harissa oil. Scatter over the pistachios and fresh mint and serve with warmed flatbread for mopping up the sauces.
*Serve with gluten-free flatbread if required.Waste not
Harissa paste is a great storecupboard secret to spicing up your midweek meal repertoire. Add it to meatballs, brush over fish before frying or roasting, or swirl through some yogurt or houmous for a quick and easy dip.
SERVE WTIH
