Aubergine and Mango Harissa Chickpea Bake
- Not too tricky
- 0:35 m
- 13 ingredients
The sun is shining and this aubergine and harissa bake is a great mid-week dinner to cook when you need to rustle up something quick. We've added fresh mango to this bake which adds a sweet flavour that pairs perfectly with the harissa paste. Mixed with creamy aubergines and sun-dried tomatoes, it is topped with plant-based feta and fresh, crisp jalapeños. Served on top of giant cous cous you can also grab some flatbread if you fancy.
Serves: 4
Ingredients
For the Aubergines
- 2 aubergines
- 4 tbsp olive oil
For the Sauce
- 3 tbsp olive oil
- 1 onion
- 3 cloves of garlic
- 150g sundried tomatoes
- 1 x 400g can of chickpeas
- 2 tbsp harissa paste
- 1 tbsp tomato purée
- 150g mangoes - diced
- 75ml water
To Garnish
- 1 jalapeños
- 10g coriander
- 1 lime
- 150g plant-based feta
- 2 tbsp extra virgin olive oil
Before you start
Oven 190C | Baking tray with baking paper | Blender | Frying pan
Step 1
Roast the aubergines and prep the veg
- Slice the aubergines lengthways into 4 wedges
- Arrange in a baking tray, drizzle over the olive oil and season with salt and pepper
- Roast for 30 minutes until soft
- Peel and roughly chop the onion
- Peel and mince the garlic
- Drain and roughly chop the sundried tomatoes
Ingredients
- 2 aubergines
- 4 tbsp olive oil
- 1 onion
- 3 cloves of garlic
- 150g sundried tomatoes
Step 2
Make the sauce
- Place the mango in a blender with the harissa and tomato puree
- Blend until smooth and set aside
Ingredients
- 2 tbsp harissa paste
- 1 tbsp tomato purée
- 150g mangoes - diced
Step 3
Cook the base
- Heat a large frying pan with the olive oil and add the onion and a pinch of salt
- Cook until softened, then add the garlic and sundried tomatoes, cooking for a few minutes
- Pour in the mango sauce, chickpeas in their juices and the water
- Bring to a simmer for 5 minutes to reduce and thicken
- Taste and season with salt and pepper
Ingredients
- 3 tbsp olive oil
- 1 x 400g can of chickpeas
- 75ml water
Step 4
Assemble and bake
- Spoon the chickpeas all over the aubergine wedges
- Return to the oven for 10 minutes
Step 5
Finish and Serve
- Finely slice the jalapeno
- Pick the coriander leaves
- Slice the lime into wedges
- Crumble over the feta and drizzle with extra virgin olive oil
- Garnish with the jalapeno and coriander
- Serve with the lime wedges
Ingredients
- 1 jalapeños
- 10g coriander
- 1 lime
- 150g plant-based feta
- 2 tbsp extra virgin olive oil