Updated 7th October 2024
RECIPE: Roasted Aubergine Traybake
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This is a recipe from my new book, The Food for Life Cookbook.
Traybakes are so simple to make, but the garnishes here make it look like a showstopper and bring the plant score up to 13, giving you plenty of polyphenols and a boost of fiber. The best entertaining recipes require very little active time in the kitchen, and this one fits the brief. Prepare the tray for baking in advance and pop it in the oven for 40 minutes before you plan to serve.
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Serves: 4
Preparation Time: 15 minutes
Cook Time: 40 minutes
Plant Count: 13
Diet: Vegetarian (Vegan with swaps)
Fibre: 10–15g per serving
Ingredients
2 x 400g tins chickpeas, drained and patted dry (14 oz each)
350g cherry tomatoes (12 oz)
2 peppers, cut into 2cm chunks
200g halloumi, cut into 1cm cubes (7 oz)
3 garlic cloves, unpeeled
2½ tsp ground cumin
1½ tsp ground coriander
1 tsp chilli powder
4 tbsp extra virgin olive oil
2 aubergines, halved
3 tbsp tahini
180ml kefir (3/4 cup)
2 tsp sumac
20g coriander, roughly chopped (0.7 oz)
4 spring onions, thinly sliced
3 tbsp pomegranate seeds
Juice of 1 lime
Salt and black pepper
Top-ups
Savoury Crispy Grains (see The Food For Life Cookbook, pg 262)
Sauerkraut
Swaps
Firm tofu for halloumi
Plant-based yoghurt for kefir
Method
Preheat the oven to 200°C/180°C fan/400°F/gas 6 and line two large baking trays with baking parchment.
Put the chickpeas, tomatoes, peppers, halloumi, and garlic cloves on one tray with three-quarters each of the cumin, ground coriander, and chilli powder. Season with salt and pepper and drizzle with 3 tablespoons of the olive oil. Toss to coat everything evenly.
Cut each aubergine in half lengthways and score a 2cm deep criss-cross pattern into the flesh of each one. Sprinkle with the remaining ground spices, drizzle with the remaining olive oil, and season. Place the aubergine halves on the other baking tray. Place both trays in the oven for 40 minutes.
While the trays bake, mix the tahini, kefir, and sumac in a bowl. Season with salt and pepper. When the vegetables are ready, squeeze the roasted garlic from its skins into the sauce, mash, and stir to combine.
Transfer the roasted chickpeas, halloumi, and vegetables to a serving dish and stir in three-quarters of the fresh coriander. Place the roasted aubergine halves on top, and scatter the remaining coriander, spring onions, pomegranate seeds, lime juice, and tahini-kefir sauce over the dish.
Tips and Techniques
Crispy chickpeas: For crispy chickpeas, pat them dry thoroughly before roasting and ensure they’re spread out in a single layer on the tray.
Custom veggies: Feel free to swap or add more vegetables like zucchini or onions based on what you have on hand.
Vegan option: Replace the halloumi with firm tofu and swap kefir for a plant-based yoghurt to make the dish vegan-friendly.
FAQs
How can I make this dish vegan?
Swap the halloumi with firm tofu and replace kefir with a plant-based yoghurt alternative. These changes will maintain the flavour and texture of the dish while keeping it plant-based.
What can I serve with this traybake?
You can serve it with toasted sourdough or a grain like quinoa
Can I prepare this dish ahead of time?
Yes! You can prep everything and store it in the fridge, then pop it in the oven when ready. The sauce can also be made in advance.
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