Denise says:

  • This recipe is delicious hot, cold or warm with pita or challah bread.  Ideal as a side dish, starter,  or light lunch with a green salad.
  • You can make it in advance so suitable for Shabbats and Yom too.
  • Any leftovers are delicious stirred into cooked pasta, on top of a jacket potato or serve with rice, lentils or bulghur wheat.
  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour 10 minutes
  • Serves: 4

Ingredients:

  • 3 tablespoons olive oil
  • 2 medium aubergines – cut into 2 cm cubes
  • 1 tablespoon  Providence Deli Fiery Harissa diluted with 1 tablespoon water
  • 300g cherry tomatoes – leave whole
  • 1 tin chickpeas – drained
  • 1 lemon – zest and juice
  • Dressing: 3 tablespoons tahini mixed with 1 tablespoon lemon juice and 1-2 tablespoons water
  • Garnish:  3 tablespoons fresh mint leaves

Method

  1. Preheat the oven to 200C/ 400F/ Gas mark 6.
  2. Pour the olive oil on to a baking tray and heat for 5-10 minutes. Carefully add the aubergine cubes to the hot oil.
  3. Season well with salt and pepper, add diluted fiery harissa and toss everything together. Return to the oven and bake for 15 minutes.
  4. After 15 minutes remove from the oven toss all the ingredients again and return to a further 15 minutes.
  5. Add the cherry tomatoes and chickpeas and bake for 15 minutes.
  6. Remove the oven tray and add the zest and juice of lemon.
  7. For the dressing combine all the ingredients so that the tahini is the consistency of single cream.
  8. To serve: Drizzle over the tahini dressing and garnish with sprigs of fresh mint
Tagged in: aubergine, Breaking the fast, Cherry Tomatoes, Chickpeas, Israeli, lemon, Mediterranean, mint leaves, Shabbat, Side dish, Starter, Tahini, Yom Tov