Baked harissa aubergine with dukkah spiced chickpeas

Baked harissa aubergine with dukkah spiced chickpeas


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About this recipe: 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.

Serves: 2 

  • 1 aubergine
  • 4 teaspoons harissa spice
  • coconut oil / olive oil
  • sea salt and black pepper
  • 2 garlic cloves, chopped
  • 140g courgette, halved lenthways and sliced
  • 240g chickpeas, drained
  • 120g cherry tomatoes, halved
  • 2 teaspoons dukkah
  • 1 lemon, halved
  • 1 handful chopped fresh parsley
  • 2 tablespoons tahini

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat the oven to 200 C / Gas 6.
  2. Slice the aubergine in half lengthways. Lay the aubergine flesh side up on a baking tray, slice diagonally 1cm deep into the aubergine in a crisscross pattern. In a bowl, mix half of the harissa spice with 1 tablespoon olive oil and spread over the aubergine. Sprinkle over a pinch of sea salt. Place in the oven for 20 to 25 minutes until soft.
  3. Heat a medium-sized pan and add 1 tablespoon oil, fry the garlic and courgettes for 5 minutes, then add the chickpeas and tomatoes for a further 5 minutes.
  4. Stir in the dukkah, half of the juice from the lemon and half of the chopped parsley. Season with sea salt and black pepper.
  5. In a bowl, mix the tahini with the remaining harissa spice and lemon juice, 1 to 2 tablespoons of water and a pinch of sea salt.
  6. 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.

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