Harissa-roasted chickpea, aubergine and courgette tray bake with lemon tahini yoghurt
A fast, healthy midweek tray bake: spicy harissa chickpeas, charred aubergine and courgette, finished with lemony tahini yoghurt and fresh coriander.
This tray bake is a proper midweek winner: one roasting tray, a small handful of storecupboard spices and a lively tahini yoghurt to pull it all together. Robust on flavour, but gentle on the washing up.
Make it when you want something healthy, filling and quick — perfect for evenings when you want dinner on the table without faff. Leftovers are brilliant for packed lunches too.
Ingredients
- 1 aubergine — about 500 g, cut into 2 cm chunks
- 2 courgette — medium, halved lengthways and sliced 1 cm thick
- 1 red pepper — seeds removed, cut into 2 cm pieces
- 1 brown onion — large, cut into wedges
- 3 garlic cloves — crushed
- 2 tinned chickpeas — 400 g tins, drained and rinsed
- 250 g cherry tomatoes
- 45 ml olive oil
- 30 ml harissa paste
- 5 ml ground cumin
- 5 ml smoked paprika
- 1 lemon — zest and juice separated
- 45 ml tahini
- 150 g plant-based natural yoghurt — e.g. soya or oat
- 15 g fresh coriander — leaves roughly chopped
- 10 ml sea salt
- 5 ml black pepper — freshly ground
Equipment
- baking tray
- kitchen paper
- small bowl or jug for dressing
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a large baking tray with a little oil or non-stick paper.
Toss the aubergine with 0.5 tsp sea salt in a bowl and leave to draw out moisture for 15 minutes. This prevents a soggy finish and concentrates flavour.
After 15 minutes, rinse the aubergine under cold water and pat very dry with kitchen paper.
Put the courgette, red pepper, brown onion, garlic cloves and cherry tomatoes into a large mixing bowl.
Stir together the harissa paste, olive oil, ground cumin, smoked paprika, the lemon zest and the juice of half the lemon, plus 0.5 tsp sea salt and the black pepper to make a spicy dressing.
Add the rinsed aubergine, tinned chickpeas and the vegetables to the bowl and toss well in the dressing so everything is evenly coated. Spread in an even layer on the prepared baking tray.
Roast in the oven for 30–35 minutes until the aubergine is deeply golden and the courgette is tender, turning once halfway through for even colour.
While the tray roasts, whisk the tahini with the plant-based natural yoghurt, the juice of the remaining half lemon and a splash of cold water until smooth. Season with 0.5 tsp sea salt and taste-adjust.
Remove the tray from the oven, toss everything lightly on the tray to mix any sticky bits, then transfer to a serving platter. Drizzle over the lemon tahini yoghurt and scatter the fresh coriander leaves.
Serve hot or warm. Leftovers keep well in the fridge for up to 3 days and make excellent lunches.
Tips
- Salt the aubergine and pat it dry — that step is the difference between soggy and beautifully charred pieces.
- If your oven is small, roast in two trays and swap their positions halfway for even colouring.
- Make the tahini yoghurt a day ahead — it keeps in the fridge and the flavours mellow nicely.
- To make the dish less spicy for children, reduce the harissa to 1 tbsp and add extra smoked paprika for colour.
- Reheat leftovers in a hot oven (180°C fan) for 8–10 minutes rather than the microwave to revive the char.
Substitutions
tinned chickpeas → cooked dried chickpeas, 480 g drained weight (from about 200 g dried)
Stays closeharissa paste → 2 tsp smoked paprika + 1 tsp chilli paste or sriracha
Noticeably differentplant-based natural yoghurt → 150 g natural Greek yoghurt (dairy)
Stays closetahini → 3 tbsp natural peanut butter (not nut-free) thinned with a little water
Noticeably different
Nutrition
Per serving · estimated
- 473
- Calories
- 15 g
- Protein
- 48 g
- Carbs
- 25 g
- Fat
- 13 g
- Fibre
- 8 g
- Sugar
- 520 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — as written it contains no gluten ingredients.
How can I add extra protein?
Stir through some cooked quinoa when serving, or add grilled halloumi or flaked baked salmon (not vegan) on top.
Will this freeze well?
You can freeze the roasted chickpea and veg mixture for up to 2 months, but the tahini yoghurt is best stored in the fridge and added after reheating.
My tahini split when mixing — help!
Whisk in cold water a teaspoon at a time until it comes back together; using room-temperature tahini helps prevent splitting.
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