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.
Plantpoints
fibre
vegetables
Plantpoints
fibre
vegetables
NUTRITION PER SERVING (Read more)
Plantpoints
fibre
vegetables
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.
User comments (16)
Tasty and a blast of flavors. The one thing I do recommend is cutting the egg plant into smaller portion. The half was just to big and didn't cook right the first time. I cut it into quarters the second time and came out better.
Easy to prepare and have ready for dinner. Nice flavour.
Very tasty but I prefer lower cooking temperatures so adjusted cooking times. Homemade tikka paste adds to the flavour and you can adjust to personal taste. A winner.
Absolutely delicious, great flavours.
I had some salad leaves on the side with pomegranate.
I forgot about the Ras al hanout! But it was still delicious and will definitely go onto the regularly made list.
Spicey and filling.- good to try something a little different. The aubergine is liberating meat - almost feels like a steak.
I wasn't sure about this but have now discovered I love aubergine cooked like this :-) this was delicious and will be made again. Perhaps with a bit of chicken on the side for my meat eating partner.
Very tasty, but a little dry for me - I may add some veg stock during cooking next time. Very generous portion.
Fantastic flavours! Very easy and one dish to clean. Loved it!
I used mushrooms instead of sweet potatoes. (I'm not a fan of sweet potatoes). This substitution was a good choice and the meal was perfect
Very good. I served it with wholegrain rice.
Cook eggplant longer
Add chickpeas when add peppers and then extend cooking time
Was delicious!
Another good one
It was very tasty but a little dry. I added some chopped fresh tomatoes shortly after adding the pepper
Really fast and easy to prepare
So easy to make and absolutely delicious!