Recipe Details

Middle Eastern Aubergine Bake with Harissa Beans

Ingredients

• 1 aubergine
• 480g chickpeas (drained)
• 1 tbsp dukkah (Celery, Nuts, Peanuts, Sesame)
• 240g green beans
• 2 tbsp Mindful Chef Middle Eastern spice mix
• 1 brown onion
• 2 sweet potato
• 4 tsp garlic paste
• 4 tbsp sundried tomato paste
• 2 tbsp sweet harissa past

Description

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve the pie on plates along side the green beans.