Food Aubergine, tomato and chickpea traybake Ingredients 3 tbsp olive oil 2 medium aubergines, cut into 2cm cubes 3 tbsp rose harissa, diluted with 1 tbsp water 300g cherry tomatoes 400g chickpeas, drained and rinsed 1 lemon zest, finely grated 3 tbsp tahini, thinned with warm water 1 small handful fresh mint Flaked sea salt Ground pepper Flatbreads or pitta breads, to serve Serves 4 Method 1 2 3 reheat oven to 200oC fan/200oC/425oF/Gas mark 7. P Meanwhile, pour the olive oil into a roasting tray and heat in the oven for five to 10 minutes. arefully add the aubergine and season with salt and C pepper. Add the diluted harissa and toss together. Place in a hot oven for 30 minutes, stirring halfway through to make sure all sides are roasting. Remove tray and add the cherry tomatoes and roast for a further 20 minutes. Then add the drained chickpeas and stir everything well. Roast for a final 10 minutes. emove tray from the oven and stir in the grated R lemon zest. Set aside for 15 minutes. Drizzle a generous amount of tahini dressing and scatter the fresh mint leaves. Toast the bread and serve all together.