Middle Eastern Traybake

Middle Eastern flavours are especially good on plant foods – the spices and textures give the veggies a different dimension and flair. The secret to this dish is how you cut them. ‘Hedgehogging’ is perfect for making sure the flavours are really absorbed and that the vegetables cook more quickly, too.
Middle Eastern Traybake


Serves 2

Total Time

30 Minutes


1 large aubergine
1 red onion, quartered
1 x 400g tin of butter beans, drained
For the dressing
4 tbsp of olive oil
1 tbsp of harissa
1 tbsp of maple syrup
Salt and freshly cracked black pepper
Rice, quinoa or flatbreads, to serve
For the toppings
Tahini (sesame paste)
Pomegranate seeds
Herbs of your choice


Step 1

Preheat the oven to 180°C . Line a baking pan with baking parchment.

Step 2

To hedgehog the aubergine, cut it in half, lengthways. Cut the flesh of each half lengthwise into quarters without cutting through the skin. Then make 6-8 cuts across the flesh to divide it into chunks.

Step 3

Put the aubergine and onion in the prepared pan. Mix the dressing ingredients in a bowl, then gently brush some over the veggies. Add the butter beans to the bowl with the remaining dressing, toss and add to the baking pan.

Step 4

Pop in the oven for 20–25 minutes until everything is golden brown. The beans should be slightly crunchy and the veggies brown and soft.

Step 5

Once done, serve with rice, quinoa or flatbreads.

Recipe courtesy of 7 Day Vegan Challenge by Bettina Campolucci Bordi

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