Ingredients
- 2 medium eggplants, cut into same size cubes, about 3 cm (550-600 g)
- 4 tablespoons olive oil, divided
- Sea salt and freshly ground pepper, to taste
- 6 cloves garlic, minced
- 1 tablespoon harissa spice mix
- 2 x 400 g cans cherry tomatoes (e.g Mutti brand)
- 1 x 400 g can can chickpeas, drained and rinsed
- 2 tablespoons cream (or vegan cream alternative)
For serving (optional)
- flat-leaf parsley, coarsely chopped
- crumbled feta or sheeps cheese
- cooked bulgur, rice, quinoa or grain of choice
Instructions
- Preheat the oven to 200°C / 400°F and line a baking sheet with parchment paper.
- Place the cubed eggplant onto the prepared baking sheet and drizzle with 2 tablespoons olive oil. Using your hands, toss well so that all pieces are lightly coated in oil; add a little more if necessary. Spread out in a single layer, careful not to crowd too much. Sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes; until softened and beginning to brown. Halfway through give everything in the pan a good toss and spread out evenly.
- Meanwhile, in an large skillet or wok, heat the remaining 2 tablespoons oil, over medium to medium low heat. Add the garlic and gently fry until golden (2-3 minutes).
- Add the harissa spice mix and cook for 10 seconds. Increase heat to medium then add the canned cherry tomatoes and cook, reducing heat slightly to maintain a light simmer, for 15 minutes, stirring occasionally.
- Stir in the chickpeas, season with salt and pepper, and simmer for 5 minutes. Finally gently stir in the cream and roasted aubergine. Simmer for a few more minutes to allow flavours to deepen. Taste and adjust flavours as needed.
- Serve as is garnished with fresh parsley and feta on the side (if using) or over bulgur, rice or grain of choice. Enjoy!
Nutrition
Notes
- Store leftovers in the fridge for 4-5 days. They can either be reheated on the stove or enjoyed cold.