Spiced Aubergine and Chickpea Bake with Whipped Feta

Preheat your oven to 200°C (180°C Fan/Gas Mark 6). Lightly oil a large, deep baking tray or oven-safe dish.

Prepare the vegetables: Slice the aubergines into 1.5cm thick rounds. Halve the cherry tomatoes.

In a large bowl, toss the aubergine slices, drained chickpeas, and cherry tomatoes with 40ml of olive oil, ground cumin, smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Ensure everything is evenly coated.

Spread the seasoned mixture onto the prepared baking tray in a single layer if possible. Roast for 30-35 minutes, stirring halfway through, until the aubergine is tender and slightly caramelised, and the tomatoes have burst.

While the vegetables roast, prepare the whipped feta: Crumble the feta cheese into a food processor (or use a stick blender/hand mixer). Add the Greek yogurt, the juice of half the lemon, and 1 tbsp of olive oil. Blitz until smooth and creamy. Season with a pinch of black pepper.

Finely chop the fresh parsley. Mince the garlic cloves.

Once the bake is out of the oven, scatter the minced garlic and half of the chopped parsley over the hot vegetables. Drizzle with the remaining 10ml of olive oil.

To serve: Spread a generous layer of the whipped feta onto the base of four bowls or plates. Top with the hot spiced aubergine and chickpea mixture. Garnish with the remaining fresh parsley. Serve immediately with warm flatbreads on the side for scooping.