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 | Cook Time: 30 mins | Calories: 456 | Type: Gluten-Free
- 240g chickpeas (drained)
- 1 aubergine
- 4 tsp harissa spice
- 140g courgette
- 120g cherry tomatoes
- 2 tsp dukkah (nuts/sesame)
- 2 garlic cloves
- Handful of parsley
- 2 tbsp tahini (sesame)
- 1 lemon
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
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- 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.