Tikka Spiced Aubergine with Chickpeas and Coriander Yoghurt

Vegetarian

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric

Imperial

1 can 1 can chickpeas (can)drained and rinsed
50 g 1.8 oz indian curry pastetikka, jalfrezi or punjabi style
200 g 7.1 oz sweet potatoes2cm cubed
2 tbsp 2 tbsp olive oil
2 tsp 2 tsp ras el hanoutor baharat spice blend
250 g 8.8 oz red peppersliced
75 ml 2.5 fl oz yoghurt (dairy)or PB alternative
10 g 0.4 oz coriandersliced
400 g 14.1 oz auberginehalved and scored using a criss cross pattern
1 1 red chillisliced

Dinner

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.

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric

Imperial

1 can 1 can chickpeas (can)drained and rinsed
50 g 1.8 oz indian curry pastetikka, jalfrezi or punjabi style
200 g 7.1 oz sweet potatoes2cm cubed
2 tbsp 2 tbsp olive oil
2 tsp 2 tsp ras el hanoutor baharat spice blend
250 g 8.8 oz red peppersliced
75 ml 2.5 fl oz yoghurt (dairy)or PB alternative
10 g 0.4 oz coriandersliced
400 g 14.1 oz auberginehalved and scored using a criss cross pattern
1 1 red chillisliced

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.