One-Pan Aubergine & Chickpeas
Ingredients
- 2 cans chopped tomatoes
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1 tsp grated garlic
- 1 tbsp harissa paste
- 1 can chickpeas, drained
- 1 aubergine
- 60 g feta, crumbled
- 2-3 tbsp mint leaves, chopped
Instructions
- Add chopped tomatoes, all the spices, garlic, harissa and chickpeas into a oven proof casserole and mix.
- Slice the aubergine into slices ~1cm thick and add to the pan, on top of sauce.
- Drizzle the oil and with the help of a silicon brush, brush the top of the aubergines, to coat the aubergine completely in oil.
- Bake in a pre-heated oven, 180C fan, for 40-50 minutes.
- Once out of the oven sprinkle the feta and the chopped mint.