The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern Aubergine Bake with Harissa Beans
sweet pot topping
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 tbsp dukkah (Celery, Nuts, Peanuts, Sesame) (Sesame Seeds, Almonds, Peanuts, Pumpkin Seeds, Hazelnuts, Sunflower Seeds, Poppy Seeds, Walnuts, Celery Salt, Thyme, Coriander, Cumin, Black Pepper, Paprika, Cayenne)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp Mindful Chef Middle Eastern spice mix (Roasted Cumin, Roasted Coriander, Cinnamon)
- 2 sweet potato
- 240g green beans
- 1 onion
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 480g chickpeas (drained) (Chickpeas, Water, Salt)
- 2 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 aubergine
Nutritional Information
Calories: 540
Protein: 18g
Carbs: 73g
Fat: 23g
Middle Eastern Aubergine Bake with Harissa Beans
sweet pot topping
Cook time:
40 mins
Cuisine:
Middle Eastern
Food group:
Vegan
Allergens: Celery, Nuts, Peanuts, Sesame
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Cooking Instructions
- Preheat the grill on medium heat. Dice the aubergine into 1cm cubes. Heat a large frying pan with 1 tbsp oil on medium-high heat and cook the aubergine for 5-8 mins until golden.
- Meanwhile, roughly chop the sweet potato (peel optional). Place in a saucepan and cover with salted hot water. Bring to the boil, then simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tbsp olive oil, a pinch of sea salt and black pepper.
- Finely slice the onion, and drain and rinse the chickpeas. Once the aubergine is golden, add the onion. Cook for 3 mins then add the spice mix, sun-dried tomato paste and half the garlic. Cook for 30 seconds then add the gravy, chickpeas and 250ml hot water. Simmer for 3-4 mins until the sauce has thickened.
- Transfer the aubergine mix to a large baking dish, top with the mash, then sprinkle over the dukkah. Grill for 3-5 mins until the dukkah is toasted.
- Meanwhile, trim the beans. Wipe the saucepan used for the sweet potato clean and fill with salted hot water. Bring to the boil, add the beans, then boil for 2-3 minutes, until cooked. Drain, then return the beans to the pan. Place over a medium heat and mix in the harissa, remaining garlic paste and add 3 tbsp water. Cook for another 1-2 mins and season with sea salt, to taste.
- Serve the pie on plates along side the green beans.
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