Emma Aubergine Harissa Traybake with Tahini Dressing from Maldon Sea Salt.
Serves: 2 people | Prep time: 5 minutes | Cook time: 45 minutes
Ingredients:
2x medium aubergine
1x red onion, peeled and cut into wedges
250g cherry tomatoes on the vine
1x large red pepper, cut into chunks
1x 400g tin of chickpeas, drained and rinsed
1 tbsp rose harissa
1 tbsp olive oil (we used ‘Citizens of Soil’)
Large handful of parsley leaves, roughly chopped
Charred pitta bread, to serve
Maldon Sea Salt flakes
Cracked black pepper
Tahini dressing:
3 tbsp of tahini
1 lemon, juiced
2 tbsp olive oil (we used ‘Citizens of Soil’)
Method:
1. Preheat the oven to 180c.
2. Prepare the aubergine but slicing them in half lengthways, keeping the stalk on, so you have 4 halves. Then score the flesh of each half with a sharp knife in a crisscross pattern – making sure to only cut the flesh and leave the skin intact.
3. Then take a large baking tray and add the chickpeas, red onion wedges and red pepper chunks to the tray. In a small bowl, mix together the harissa and olive oil. Drizzle most of this in the tray and toss so all the ingredients are well coated.
4. Next add the aubergine halves on top of the other veg in the tray so the cut side is facing up and then brush with the remaining harissa paste mix. Season well with Maldon Sea Salt flakes and cracked black pepper.
5. Place the tray into the preheated oven for 25 minutes until everything is starting to look charred and softened. At this stage add the cherry tomatoes on the vine and nestle them in the tray around the aubergine, drizzling with a little extra oil. Then place the tray back in the oven for an additional 20 mins.
6. While the veg is cooking, prepare the tahini dressing. Simply whisk together the tahini, lemon juice and olive oil. Then add as much water as needed until you reach a drizzle consistency – start with a tablespoon at a time. Season well with Maldon Sea Salt flakes and cracked black pepper.
7. When the traybake is ready, remove from the oven and drizzle over the tahini dressing and the chopped parsley.
Serve alongside some charred pitta bread, if you like.
Aubergine Harissa Traybake with Tahini Dressing
Ingredients
- 2 x medium aubergine
- 1 x red onion peeled and cut into wedges
- 250 g cherry tomatoes on the vine
- 1 x large red pepper cut into chunks
- 1 x 400g tin of chickpeas drained and rinsed
- 1 tbsp rose harissa
- 1 tbsp olive oil we used ‘Citizens of Soil’
- Large handful of parsley leaves roughly chopped
- Charred pitta bread to serve
- Maldon Sea Salt flakes
- Cracked black pepper
- Tahini dressing:
- 3 tbsp of tahini
- 1 lemon juiced
- 2 tbsp olive oil we used ‘Citizens of Soil’
Instructions
- Preheat the oven to 180c.
- Prepare the aubergine but slicing them in half lengthways, keeping the stalk on, so you have 4 halves. Then score the flesh of each half with a sharp knife in a crisscross pattern – making sure to only cut the flesh and leave the skin intact.
- Then take a large baking tray and add the chickpeas, red onion wedges and red pepper chunks to the tray. In a small bowl, mix together the harissa and olive oil. Drizzle most of this in the tray and toss so all the ingredients are well coated.
- Next add the aubergine halves on top of the other veg in the tray so the cut side is facing up and then brush with the remaining harissa paste mix. Season well with Maldon Sea Salt flakes and cracked black pepper.
- Place the tray into the preheated oven for 25 minutes until everything is starting to look charred and softened. At this stage add the cherry tomatoes on the vine and nestle them in the tray around the aubergine, drizzling with a little extra oil. Then place the tray back in the oven for an additional 20 mins.
- While the veg is cooking, prepare the tahini dressing. Simply whisk together the tahini, lemon juice and olive oil. Then add as much water as needed until you reach a drizzle consistency – start with a tablespoon at a time. Season well with Maldon Sea Salt flakes and cracked black pepper.
- When the traybake is ready, remove from the oven and drizzle over the tahini dressing and the chopped parsley.
- Serve alongside some charred pitta bread, if you like.
