- 4 aubergines
- ½-1 tsp harissa paste
- 1 garlic bulb
- 6 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 red onions
- 4 vine tomatoes
- 800g tinned chickpeas
- 1 lemon
- A handful of mint, leaves only
- 1 tbsp dukkah
This tray bake will keep for up to 3 days in the fridge. Divide it into individual containers, cool, then seal and chill. You can eat it at room temperature, or reheat till piping hot in the microwave.
1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the tops off the aubergines and cut each aubergine into 4 long wedges. Lay the wedges on a large baking tray lined with baking paper.
2. Squeeze ½ tsp harissa paste into a mug (harissa is very spicy, so use more or less depending on how hot you like your food. You can always add more later) and whisk with 4 tbsp olive oil and some salt and pepper. Drizzle the harissa oil over the aubergines. Set the garlic bulb on the tray. Slide into the oven for 10 mins.
3. While the aubergines and garlic roast, peel the onions and slice them into 6 wedges each. Slice the tomatoes into 6-8 wedges, depending on size. After 10 mins, remove the tray from the oven and nestle the onions and tomatoes around the aubergines. Drizzle 1 tbsp oil over the tomatoes and onions. Slide back into the oven for 20 mins.
4. Drain and rinse the chickpeas. Set aside. Zest and juice the lemon into a mug or small bowl. Finely chop the mint leaves and add to the lemon with 1 tbsp olive oil and a good pinch of salt and pepper. Whisk together to make a dressing.
5. Remove the tray from the oven after 20 mins and lift off the garlic bulb. Scatter the chickpeas onto the tray. Slide back into the oven for 10 mins.
6. Squeeze the roasted garlic cloves from their papery skins and add them to the lemon and mint dressing. Whisk together.
7. Divide the chickpeas, tomatoes and onions between warm plates. Top with 2 roasted aubergine wedges each, drizzle with the minty lemon dressing and scatter a little dukkah over each plate to serve.