Tray Bakes 4.6

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Tikka Spiced Aubergine with Chickpeas and Coriander Yoghurt

Tray bakes are easy to whip up on a busy weeknight and create less washing up – win win. We used aubergine for this recipe because it's a great source...Tray bakes are easy to whip up on a busy weeknight and create less washing up – win win. We used aubergine for this recipe because it's a great source of fibre and it’s a flavour sponge, soaking up the sweet and spicy paste. You can use many different pastes for this recipe, making it perfect to use up anything you may have lurking in the fridge. Read more Tray bakes are easy to whip up on a busy weeknight and create less washing up – win win. We used aubergine for this recipe because it's a great source of fibre and it’s a flavour sponge, soaking up the sweet and spicy paste. You can use many different pastes for this recipe, making it perfect to use up anything you may have lurking in the fridge. Tray bakes are easy to whip up on a busy weeknight and create less washing up – win win. We used aubergine for this recipe because it's a great source of fibre and it’s a flavour sponge, soaking up the sweet and spicy paste. You can use many different pastes for this recipe, making it perfect to use up anything you may have lurking in the fridge.

Why is this healthy?

Diet

Pescatarian Vegetarian

ALTERNATIVELY

Vegan

Contains

Dairy

Ingredients

Serves 2

Metric Imperial

olive oil

aubergine

halved and scored using a criss cross pattern

sweet potatoes

2cm cubed

chickpeas (can)

drained and rinsed

ras el hanout

or baharat spice blend

indian curry paste

tikka, jalfrezi or punjabi style

red pepper

sliced

coriander

sliced

yoghurt (dairy)

or PB alternative

red chilli

sliced

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

aubergine

halved and scored using a criss cross pattern

sweet potatoes

2cm cubed

chickpeas (can)

drained and rinsed

ras el hanout

or baharat spice blend

indian curry paste

tikka, jalfrezi or punjabi style

red pepper

sliced

coriander

sliced

yoghurt (dairy)

or PB alternative

red chilli

sliced

Share ingredients

Method

Gather your ingredients and preheat your oven to 220°C/200°C fan/gas mark 7.

Place the sweet potato and chickpeas on a large, deep baking tray (use two baking trays if needed), drizzle with half the oil and sprinkle with the spice mix and seasoning. Put the aubergine halves, skin-side down, onto the baking tray. Spread the paste evenly on top of each half. Roast everything on the middle shelf for 8-10 mins.

After 8-10 mins, remove the baking tray from the oven then add the pepper. Drizzle with a little oil and return to the oven and roast for another 12-15 mins, until the aubergine is tender.

Meanwhile, in a small bowl, combine half of the coriander and the yoghurt. Season with salt and pepper. Prep the chilli.

Share the tray bake between your plates, dollop over the yoghurt dressing then top with the chilli and remaining coriander.

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