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    Aubergine, chickpea & red pepper traybake

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    Aubergine, chickpea & red pepper traybake

    Tamarind and date nectar give the aubergine a deliciously sweet-sour flavour in this colourful traybake. For non-vegans, honey works well instead of the nectar.

    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2


    2 tbsp tamarind paste
    ½ tbsp date nectar
    1 tbsp sunflower oil
    2 Essential aubergines
    400g can Essential chickpeas, drained and rinsed
    2 small Essential red onions, cut into thin wedges
    1 large roasted red pepper from a jar, drained and thickly sliced

    28g pack coriander, chopped
    1 red or green chilli, deseeded and chopped
    20g fresh root ginger, peeled and chopped
    2 unwaxed limes, juice


    1. Preheat the oven to 200˚C, gas mark 6. Mix the tamarind paste, date nectar and ½ tbsp oil together in a small bowl. Halve the aubergines lengthways, then use a knife to cut a criss-cross pattern into the flesh, taking care not to go through the skin. Spread the tamarind mixture over the cut sides of the aubergines, then put on a baking tray. Roast for 30 minutes.

    2. Toss the chickpeas and onions with the remaining ½ tbsp oil; add to the aubergine tray and roast together for a further 15 minutes.

    3. Meanwhile, put the ingredients for the chutney in a high-speed blender with 2 tbsp water and whizz to combine. Stir the roasted pepper through the other vegetables. Serve with the chutney for drizzling over. 

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