Smoky aubergine, chickpea and halloumi traybake with harissa yoghurt
Rustle up a vibrant one-tray supper: roasted aubergine, chickpeas and halloumi, bright harissa yoghurt and lemon — simple, smoky and satisfying.
Traybakes are the modern-day magic trick: throw a pile of veg, a protein and a few bold seasonings on one tray and the oven does the heavy lifting. This smoky aubergine, chickpea and halloumi traybake is ideal for a weeknight when you want something fuss-free but properly tasty.
It’s full of contrasting textures — creamy aubergine, nutty chickpeas and squeaky, caramelised halloumi — with a sharp lemony, harissa yoghurt to cut through the richness. Serve with warm flatbreads or a simple green salad if you like.
Ingredients
- 2 aubergine — about 800g total; cut into 2cm chunks
- 1 tinned chickpeas — 400g tin, drained and rinsed
- 250 g halloumi
- 1 red onion — thinly sliced
- 1 courgette — cut into 1cm half-moons
- 200 g chestnut mushrooms — stems trimmed, halved if large
- 250 g cherry tomatoes
- 45 ml olive oil
- 15 ml harissa paste
- 150 g plain yoghurt — for the harissa yoghurt
- 5 ml smoked paprika
- 5 ml ground cumin
- 15 ml honey — for the halloumi glaze
- 1 lemon — zest and about 2 tbsp juice
- 3 garlic cloves — crushed
- 15 g fresh flatleaf parsley — roughly chopped, for garnish
- 10 ml sea salt — divided — some to salt aubergine, some for seasoning
- 5 ml black pepper — freshly ground
Equipment
- baking tray
Instructions
Trim and cut the aubergine into 2cm chunks, place in a colander, sprinkle 1 tsp sea salt and leave to sweat for 30 minutes. This draws out excess moisture so the aubergine roasts instead of steams.
Preheat the oven to 200°C fan/220°C conventional. Line a large baking tray with foil or lightly oil it.
Rinse the aubergine under cold water, then pat dry with kitchen paper. In a large bowl, combine the aubergine, courgette, chestnut mushrooms, cherry tomatoes, red onion and drained tinned chickpeas. Add olive oil, smoked paprika, ground cumin, crushed garlic, remaining 0.5 tsp sea salt and black pepper. Toss well so everything is evenly coated, then spread in a single layer on the prepared baking tray.
Roast the tray in the preheated oven for 25 minutes, tossing once halfway, until the aubergine is starting to soften and the edges are golden.
While the veg roasts, make the harissa yoghurt and halloumi glaze. For the yoghurt: mix plain yoghurt with 1 tsp harissa paste, a pinch of sea salt and the lemon zest; set aside. For the glaze: combine 1 tsp harissa paste, the honey and about 2 tbsp lemon juice in a small bowl.
Remove the tray from the oven. Cut the halloumi into 1cm slices and nestle the slices among the roasted veg. Brush the halloumi with the harissa–honey glaze and return the tray to the oven for 10–12 minutes, until the halloumi is golden and the aubergine is thoroughly tender.
Remove the tray and leave to rest for 5 minutes. Drizzle the harissa yoghurt over the traybake, scatter the chopped fresh flatleaf parsley and a final grind of black pepper, then serve straight from the tray.
Tips
- Pat the aubergine very dry after salting — excess moisture is the main reason traybakes turn soggy.
- If your halloumi browns too quickly, loosely cover the tray with foil for the last few minutes to prevent burning while the veg finishes cooking.
- Make the harissa yoghurt earlier and keep chilled for up to 24 hours; it keeps well and flavours mellow over time.
- For easier cleanup, line the baking tray with foil or baking paper and give the tray a quick soak to remove sticky honey glaze.
- Leftovers keep in an airtight container for up to 3 days; reheat in the oven at 180°C fan/200°C conventional for 10–12 minutes to revive texture.
Substitutions
halloumi → firm tofu, pressed and brushed with the harissa–honey glaze
Noticeably differenttinned chickpeas → tinned butter beans, drained and rinsed
Stays closeharissa paste → 2 tsp smoked paprika + 1 tsp chilli flakes mixed into the glaze
Noticeably different
Nutrition
Per serving · estimated
- 495
- Calories
- 21 g
- Protein
- 40 g
- Carbs
- 28 g
- Fat
- 8 g
- Fibre
- 10 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I make this gluten-free?
As written it is naturally free of gluten ingredients. Check the label on your harissa paste and halloumi to be certain they haven’t added any gluten-containing stabilisers.
Can I roast everything together without salting the aubergine first?
You can, but the aubergine may absorb more oil and can end up mushy. Salting and resting helps it keep its shape and roast rather than steam.
How do I make this vegan?
Replace halloumi with firm tofu and swap the honey for maple syrup. Use a plant-based yoghurt to keep it vegan.
Can I prepare this ahead?
Yes — salt and rinse the aubergine up to 24 hours ahead, then toss with the other veg and keep covered in the fridge. Add halloumi and glaze just before roasting.
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