Middle Eastern Traybake from 7 Day Vegan Challenge: The easy guide to going vegan: Featuring Over 70
I love Middle Eastern flavours, especially on plant foods. The spices and textures give the veggies a different dimension and flair. The secret to this dish is how you cut your veggies so pay atten...
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
Ingredients
- rice, quinoa or flatbreads, to serve
- 400 g (14 oz) tin of butter (lima) beans, drained
- 1 large aubergine (eggplant)
- 1 red onion, quartered
- tahini (sesame paste)
- pomegranate seeds
- salt
- freshly cracked black pepper
- 1 tablespoon maple syrup
- 4 tablespoons olive oil
- 1 tablespoon harissa
- herbs of your choice
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