Harissa-roasted eggplant, chickpeas & tomatoes with tahini and yogurt

Roasted eggplant rounds with chickpeas and cherry tomatoes tossed in harissa olive oil, served over harissa Greek yogurt and finished with tahini, herbs, and seeds.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 190°C.

Step 2

Slice your eggplant into 1-inch rounds.

Step 3

In a small bowl, mix together 1 tsp of harissa with 2 tbsp olive oil. Pour the mixture onto a lined baking tray and toss your eggplant, chickpeas and tomatoes in it to coat them.

Step 4

Sprinkle over some salt and the whole garlic cloves and bake for 30 minutes, turning halfway, until the eggplant is completely soft.

Step 5

Meanwhile, mix together the remaining tsp (or more) of harissa with the Greek yogurt and season to taste. Once the vegetables are out of the oven, squeeze in the roasted garlic.

Step 6

In a separate bowl, mix together the tahini with a splash of water until it reaches a pourable consistency. Season with salt to taste.

Step 7

Spread the harissa yogurt over a plate then pour over the chickpeas, tomatoes and eggplant slices.

Step 8

Sprinkle over the tahini dressing, pomegranate seeds, spring onion, parsley and sesame seeds.