Ingredients

• 3 tbsp olive oil
• 2 medium aubergines, cut into 2cm cubes
• 3 tbsp rose harissa, diluted with 1 tbsp water
• 300g cherry tomatoes
• 400g tin chickpeas, drained and rinsed
• Finely grated zest 1 lemon
• 3 tbsp tahini, thinned with warm water to create a dressing the consistency of single cream
• Small handful fresh mint leaves
• Flatbreads or pitta breads to serve

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Pour the olive oil into a large ovenproof dish or roasting tin and heat in the oven for 5-10 minutes. Carefully add the aubergine cubes to the hot oil. Season well with salt and pepper, add the diluted rose harissa and toss everything together.
2. Return the dish or tin to the oven and set a timer for 15 minutes. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes and return to the oven.
3. When the additional 15 minutes are up, add the cherry tomatoes and return the tin to the hot oven, this time setting the timer for 20 minutes. When the 20 minutes are up, add the drained chickpeas and stir well (see tip). Return the dish or tin to the oven and roast for a final 10 minutes.
4. Remove the dish or tin from the oven, stir in the grated lemon zest and leave to cool for 15 minutes. Adjust the seasoning.
5. Drizzle with a generous amount of the tahini dressing and scatter over the mint leaves. Toast the flatbreads or pitta breads in a dry frying pan and serve immediately with the traybake.