Spiced Aubergine and Chickpea Traybake with Tahini Drizzle
Traybaked aubergine and chickpeas tossed with olive oil and spiced seeds, roasted until tender and caramelised, served with parsley.
- 2 medium aubergines
- 400 g can chickpeas
- 1 medium red onion
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp water
- 15 g fresh parsley
- salt
- black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the aubergines into 2cm cubes. Drain and rinse the chickpeas.
- Step 3
Cut the red onion into wedges. Mince the garlic.
- Step 4
In a large bowl, toss the aubergine cubes, chickpeas, and red onion wedges with 2 tbsp of olive oil, cumin seeds, coriander seeds, smoked paprika, and ground cinnamon. Season with salt and pepper.
- Step 5
Spread the mixture in a single layer on a baking tray.
- Step 6
Roast for 25-30 minutes, or until the aubergines are tender and slightly caramelised, and the chickpeas are lightly crisped. Stir halfway through.
- Step 7
While the traybake is roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, remaining 1 tbsp of olive oil, and 2 tbsp of water until smooth and pourable. Add more water if needed to reach desired consistency. Season with salt.
- Step 8
Once the traybake is cooked, remove from the oven.
- Step 9
Chop the fresh parsley.
- Step 10
Drizzle the tahini sauce over the traybake and sprinkle with fresh parsley.
- Step 11
Serve hot.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
