Smoky Eggplant and Black Bean Traybake
Category / Main Dish
Cooked all in one tray to make life easier- rich and soft unctuous eggplant chunks spiced gently with harissa and tossed with Amy’s Organic Vegetarian Refried Black Beans.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Preheat the oven to 400°F.
- Put the red onions, eggplant, garlic and thyme into a roasting tray. Add the harissa, red wine vinegar and olive oil. Season and loss to combine. Roast in the oven for 20-25 minutes until golden and everything is nearly cooked.
- Tip in the canned tomatoes and the Amy’s Organic Refried Black Beans. Mix to coat the veggies. Return to the oven for a final 20 minutes.
- Cook the giant couscous, according to package instructions.
- Meanwhile, mix the tahini, lemon juice, yogurt and 2 tbsp cold water together until loosened and smooth.
- Bring the traybake to the table, drizzle over the tahini sauce and crumble over the feta. Serve with the giant couscous, chopped parsley and lemon wedges to squeeze over.
Pro tip
Swap the giant couscous for quinoa to make this gluten free.