Harissa Aubergine Bake

As much as I do love cooking, having a bundle of really easy week night dinners up your sleeve is essential. For me easy used to mean, ready in literally 10 mins, mainly because I wouldn't start cooking until I was starving! Now i'm at home more, easy can mean longer cooking time provided the prep time is super minimal. Which is why i've been getting really into savoury tray bakes lately. And no, savoury tray bakes doesn't mean chickpea rocky road  


A savoury tray bake is essentially roasted veg and then some! So you're basically making your dinner in a roasting tin. No faffing around with boiling this and sautéing that and roasting something to go with it...just chop what's needed, throw it in a roasting tin and dinner is ready in about 30mins usually. Fuss free and equally important, very little dishes! Win, win!

This one is a delight, a little taste of the Mediterranean with aubergine, a little spice, some olive and a tomato base...chuck some orzo pasta or quinoa in there along with some chickpeas to make sure you've got a well balanced meal and you essentially have a posh pasta bake...but trust me the flavours take this up a notch from any pasta bake that you'd get in a jar!

Okay, so lets get to the good bit...

Harissa Aubergine Bake

Harissa Aubergine Bake

Ingredients (serves 2):

🍆 1x aubergine⁠
🍆 1 tsp harissa⁠
🍆 1 tbsp olive oil ⁠
🍆 500ml passata⁠
🍆 400g can chickpeas⁠
🍆 4 tbsp black olives⁠
🍆 4 tbsp orzo pasta⁠ or quinoa
🍆 4 tbsp water ⁠
🍆 1 tsp oregano⁠
🍆 1 tsp cinnamon ⁠
🍆 10g parsley⁠
🍆 1 tbsp lemon juice⁠


  1. Pre-heat your oven to 200 degrees.
  2. Top & tail your aubergine then cut into 1.5cm chunks, place in a baking tray.
  3. Mix the harissa with the olive oil and then pour over the aubergine, give it a good mix to make sure all of the aubergine is coated. Then roast for 10-15 mins until the aubergine is starting to soften (doesn't have to be fully cooked as it will be going back in. 
  4. Add the rest of the ingredients to the roasting tin apart from the lemon juice & parsley: passata, chickpeas, black olives, orzo pasta (or quinoa), water, oregano, cinnamon & water.
  5. Cover with tin foil and place it back in the oven for a further 20-30mins, check after 20mins, you may want to add a splash more water if it's looking dry. 
  6. You'll know it's cooked when the pasta / quinoa is cooked and the aubergine is beautifully tender. 
  7. Finish with a squeeze of lemon juice and stir through some freshly chopped parsley. 
  8. This is beautiful served with a dollop of coconut yoghurt and a handful of fresh rocket or parsley.  
  9. Enjoy!
I absolutely love seeing your creations so please tag me in a snap if you make this recipe.
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Or comment below and let me know how it goes!

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