Spicy Roasted Aubergine & Chickpea Tray Bake

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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 people
Calories: 175kcal


  • 500 g aubergine (approx 2 medium)
  • 2 tins chickpeas (440g drained weight)
  • 500 g cherry tomatoes
  • 50 g harissa paste (hot chili paste)
  • Salt & pepper
  • 1 kcal spray


  • 100 g fat free Greek yogurt
  • 20 g harissa paste
  • Juice and zest of a lemon


  • Preheat the oven to 200 degrees Celsius.
  • Chop the aubergine into bite-size pieces and add to a roasting tray.
  • Season well with salt and pepper.
  • Add in the harissa paste and mix well.
  • Spray well with 1 kcal spray and bake for 15 minutes stirring half-way through.
  • Add the cherry tomatoes and roast for another 15 minutes stirring half-way through.
  • Add the chickpeas and mix well.
  • Roast for another 10 minutes.
  • Meanwhile, in a bowl to make the dressing, add the fat-free Greek yogurt, lemon zest, juice and harissa paste.
  • Stir well.
  • Divide the traybake recipe into four portions and drizzle each portion with some dressing.
  • Serve with wholegrain pitas.
  • Can be eaten hot or cold.


Calories: 175kcal | Carbohydrates: 25g | Protein: 10g | Fat: 3g