- 2 onions
- 2 courgettes
- 2 aubergines
- 2 garlic cloves
- 500g beef mince
- ½ - 1 tbsp baharat
- 2 x 400g tins of chickpeas
- 400g chopped tomatoes
- 120g feta
- A handful of coriander
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large roasting tin
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Peel the onions and thinly slice them. Trim the courgettes and chop them into small chunks. Trim the tops off the aubergines and chop them into bite-size chunks. Peel and thinly slice the garlic cloves.
- 2.
Scatter the onions, courgettes and garlic into a large roasting tin, spreading them out to make an even layer. Crumble in the beef mince. Add the baharat along with 2 tbsp olive oil and a good pinch of salt and pepper and toss together till combined. Slide the roasting tin into the oven and roast for 20 mins.
- 3.
Meanwhile, open 1 tin of chickpeas and drain it.
- 4.
Once the mince has roasted for 20 mins, remove the tin from the oven. Pour in the chopped tomatoes and add the chickpeas and their liquid from the unopened tin. Add the drained chickpeas. Stir the contents of the roasting tin together well.
- 5.
Crumble over the feta cheese. Return the tin to the oven for a further 30 mins, till bubbling and golden brown. The veg will be tender and the meat a little crisp.
- 6.
Meanwhile, chop the coriander leaves and stalks. When the beef and aubergine bake is cooked, sprinkle over the coriander. Divide the bake between plates and serve.
- Tip
Eat Me, Keep Me
This tray bake will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide it into portions, cool completely then seal and chilli or freeze. Defrost overnight and reheat in the microwave or in the oven till piping hot all the way through, adding a splash of stock or water to loosen it if necessary. - Tip
The Right Tin
A high-sided roasting tin works best for this recipe. If you don't have a deep roasting tin, use a casserole dish or baking dish instead.
