Baked harissa aubergine & dukkah spiced chickpeas
5 min Prep, 25 min Cook
Contains 2 tsp dukkah (nuts/sesame) and more
The harissa spiced aubergine is the star ingredient in this Middle Eastern dish which accompanies a warm chickpea salad sprinkled with dukkah, a North African spice mix, made up of crunchy seeds, sesame, nuts and spices.
Preheat the oven to 200C / gas mark 6.
Slice the aubergine in half lengthways. Lay the aubergine flesh side up on a baking tray, slice diagonally 1 cm deep into the aubergine in a criss cross pattern. In a bowl, mix half of the harissa spice with 1 tbsp olive oil and spread over the aubergine. Sprinkle over a pinch of sea salt. Place in the oven for 20-25 mins until soft.
Meanwhile, thinly slice the courgette into half moons and halve the cherry tomatoes. Finely chop the garlic and the parsley leaves. Drain the chickpeas.
Heat a medium-sized pan and add 1 tbsp oil, fry the garlic and courgettes for 5 mins, then add the chickpeas and tomatoes for a further 5 mins.
Then stir in the dukkah, half of the juice from the lemon and half of the chopped parsley. Season with sea salt and black pepper.
In a bowl, mix the tahini with the remaining harissa spice and lemon juice, 1-2 tbsp of water and a pinch of sea salt.
To serve, place the aubergine on a warm plate and scatter over the remaining parsley. Serve alongside the chickpeas and vegetables and drizzle over the harissa tahini sauce.
Serving Size 464 g
|Amount Per Serving|
|Calories 615 cals||31%|
|% Daily Value*|
|Kilojoules 2842 kJ||31%|
|Fat 21.8 g||34%|
|Sodium 924.9 mg||40%|
|Carbohydrate 82.2 g||27%|
|Protein 23.6 g||47%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|