Roasted harissa aubergines with tomato, red pepper and chickpea stew

Name: Roasted harissa aubergines with tomato, red pepper and chickpea stew
Prep time: 25 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Middle Eastern
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

Serves: 4

Prep time: 25 mins

Total time: 1 hr 20 mins, plus resting

Recipe photograph by Martin Poole

Roasted harissa aubergines with tomato, red pepper and chickpea stew

Recipe by Sarah Akhurst

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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: 1 hr 20 mins, plus resting

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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

Protein

21gr

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

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