Harissa Roasted Aubergine with Herby Courgette and Chickpeas
4 tbsp harissa
2 cloves garlic
1 tsp ras al hanout
2 small courgettes
2 small handfuls cherry tomatoes
Handful parsely and coriander
Juice of 1 lemon
2 tbsp tahini
Pre-heat the oven to 180 degrees celsius. Slice the aubergine in half lengthways and score the flesh in a criss cross pattern, making sure not to break through the skin behind. Rub the scored surface of each half with 1 tbsp of harissa and place face up in a baking tray. Drizzle with olive oil, sprinkle with salt and pepper and bake for 35-40 minutes until browned on top and soft in the middle.
While the aubergine cooks, peel and finely chop the garlic then add to a pan with a glug of olive oil. Heat gently for a few minutes, or until the garlic starts to colour, then stir through the ras al hanout. Slice the courgette into half moons and half the cherry tomatoes, then add both to the garlic pan with lots of salt and pepper. Cook for 8 minutes, stirring continuously then add in the chickpeas and leave to heat through for 2 more minutes.
Roughly chop the parsley and coriander and stir most of it through the chickpeas, then remove the pan from the heat. Inaseparate bowl, stir together the remaining lemon juice harissa and tahini.
To serve, divide the chickpea mix between two plates and top each with half the aubergine. Sprinkle over the rest of the herbs, drizzle some of the tahini/harissa sauce on top and dollop with coyo before serving.
Recipe inspired by The Mindful Chef - thanks for the amazing inspo!