Baked harissa aubergine with dukkah spiced chickpeas

    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.


    1 person made this

    Ingredients
    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

    Method
    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.

    See it on my blog

    Mindfulchef.com

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