Sunday, December 13, 2009
Roasted Tomato and Eggplant with Chickpeas
6 large tomatoes
120ml olive oil
red wine vinegar-50ml
cumin seeds- 1tsp
chickpeas-two 400g tins
basil leaves- 12
for the dressing:
harissa paste-1 tsp
olive oil- 60ml
Preheat the oven to 200C. Cut each tomato into 6 pieces, put them into the roasting tin.
Slice the eggplant into four lengthways slices, and then into short chunks. Put them into the roasting tin with the olive oil, vinegar, cumin seeds, freshly ground black pepper and sea salt. Roast for about an hour, until the eggplant is brown and the tomatoes are juicy.
Take them out of the tin, and put them into a mixing bowl. Mix in the chickpeas.
Make the dressing by mixing the harissa paste and olive oil into the roasting juices and then pour over the veggies and chickpeas.
Serve with basil leaves on top.
Good serving for four people.