Aubergine bake with cherry tomatoes and chickpeas
Aubergines are a good source of vitamins B1 and B6. Chickpeas add fibre to this dish, as well as calcium, magnesium and vitamin K, important for bone health.
INGREDIENTS
2 medium aubergines (about 650 – 700 in total)
4 tbsp oil
1 cinnamon stick
350 g cherry tomatoes, halved
large pinch of dried chilli flakes
400 g tin chickpeas, drained and rinsed
2 finely chopped garlic cloves
zest of 1 lemon
3 tbsp finely chopped mint
Salt and pepper
Preheat the oven to 200 C. Cut the aubergines into 2 cm cubes. Heat the oil in a large oven dish or roasting tray in the oven for 5-10 minutes (this helps to prevent the aubergine absorbing too much oil during cooking).
Carefully add the aubergines to the hot oil in the dish. Season well with salt and pepper, add the cinnamon and toss together. Roast in the oven for 30 minutes, stirring once halfway through cooking.
Add the cherry tomatoes and chilli flakes to the dish. Roast for another 20 minutes, then add the drained chickpeas and garlic. Stir well and roast for a final 10 minutes.
Remove from the oven and stir in the lemon zest. Leave to cool for about 15 minutes, then stir through the chopped mint. Season and serve warm.
