Spicy Aubergine and Chickpea Traybake with Whipped Feta
Roasted aubergine and chickpeas are served with whipped feta blended with Greek yoghurt and lemon juice.
- 1 large Aubergine (Eggplant)
- 400 g Chickpeas (tinned)
- 100 g Feta cheese
- 50 g Plain Greek yoghurt (2% fat)
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin powder
- ½ teaspoon Turmeric powder
- 2 tbsp Olive oil
- 10 g Fresh coriander
- ½ fruit Lemon
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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 (Fan 180°C / Gas Mark 6). Line a large baking tray with parchment paper.
- Step 2
Chop the aubergine into 2cm chunks. Drain and rinse the chickpeas.
- Step 3
In a large bowl, toss the aubergine and chickpeas with 20ml of olive oil, smoked paprika, cumin, turmeric, and a generous pinch of salt and black pepper.
- Step 4
Spread the mixture in a single layer on the prepared baking tray. Roast for 25-30 minutes, turning halfway, until the aubergine is tender and slightly caramelised.
- Step 5
While roasting, prepare the whipped feta: Crumble the feta into a food processor or use a hand blender. Add the Greek yoghurt and the juice of half a lemon. Blend until completely smooth and creamy. Add a tiny splash of water if too stiff.
- Step 6
Once the traybake is cooked, remove from the oven.
- Step 7
To serve: Spread the whipped feta mixture across the base of two shallow bowls. Top generously with the hot, spicy roasted aubergine and chickpeas. Garnish with fresh coriander leaves.
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