Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 large red onion, peeled and quartered
- 2 large eggplant, sliced into rounds
- 2 cloves garlic, peeled and minced
- 1tablespoons olive oil
- 2teaspoons ras el hanoutingredient tip
- 300grams cherry tomatoes
- 1 medium lemon, juiced
- 400grams chickpeas, can, drained
- 225grams halloumi cheese, sliced
- 2tablespoons coriander, fresh, chopped
- 2tablespoons mint, fresh, chopped
- 2tablespoons pomegranate seeds
- 1 pinch cracked black pepper
Description
This veggie traybake is deliciously spiced and speedy to whip up midweek.
Method
Step 1 of 4
Pre-heat the oven to 190°C/170°C fan-forced. Place the onions and eggplants in a large roasting tin. Drizzle over the oil, add the garlic and ras el hanout and mix well. Roast for 20 minutes to soften the eggplant.
Step 2 of 4
Add the tomatoes to the roasting tin and bake for 10 minutes. Stir in the chickpeas and lemon juice and use a slotted spoon to crush the tomatoes slightly to form a chunky sauce.
Step 3 of 4
Place the halloumi slices on top, season with cracked black pepper and roast for 10 more minutes.
Step 4 of 4
Serve with chopped fresh mint, coriander and pomegranate seeds on top.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.