Baked harissa aubergine & dukkah spiced chickpeas by Mindful Chef | Mealz

Baked harissa aubergine & dukkah spiced chickpeas

2 Servings

5 min Prep, 25 min Cook

Easy

Contains 2 tsp dukkah (nuts/sesame) and more

Rating:

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.


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Ingredients

Cooking Stages

    • 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.

Nutrition Facts

Serving Size 464 g

Amount Per Serving
Calories 615 cals31%
% Daily Value*
Kilojoules 2842 kJ31%
Fat 21.8 g34%
Sodium 924.9 mg40%
Carbohydrate 82.2 g27%
Protein 23.6 g47%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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