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Main course · North African

Harissa Roasted Aubergine and Butter Bean Traybake

50 min Serves 4 ~422 kcal/serving ~£5.60 (£1.40/serving) Dairy-freeGluten-freeVegetarian
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Ingredients

  • 2 aubergines
  • 800 g tinned butter beans
  • 3 tbsp rose harissa paste
  • 400 g tinned chopped tomatoes
  • 2 red peppers
  • 4 garlic cloves
  • 4 tbsp olive oil
  • 15 g fresh mint
  • 1 lemon

Nutrition (per serving)

Calories
422 kcal
Protein
16.2 g
Carbohydrate
42.6 g
of which sugars
12.3 g
Fat
16.5 g
of which saturates
2.4 g
Fibre
17.6 g
Salt
1.72 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 210°C (fan 190°C). Cut the aubergines into 3cm chunks and slice the red peppers into strips.

  2. 2

    Toss the aubergine and peppers with the olive oil and harissa paste in a large roasting tray. Roast for 20 minutes until softened and starting to char.

  3. 3

    Add the drained butter beans, chopped tomatoes, and crushed garlic to the tray. Season generously and stir to combine.

  4. 4

    Return to the oven for a further 20 minutes until the sauce is thick and bubbling and the aubergine is completely tender.

  5. 5

    Squeeze over the lemon juice and scatter with fresh mint leaves before serving. Serve with flatbreads or crusty bread if desired.

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