Middle Eastern vegan vegetable traybake
An easy and delicious vegan dinner dish from Bettina Campolucci Bordi’s book new book The 7 Day Vegan Challenge
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Cooking tools:
- Oven
- Baking pan
- Baking parchment
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Colander
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 1 large aubergine
- 1 red onion, quartered
- 400g tin of butter beans, drained
- Rice, quinoa or flatbreads, to serve
- 4 tbsp olive oil
- 1 tbsp harissa
- 1 tbsp maple syrup
- Salt
- freshly cracked black pepper
- Tahini
- Pomegranate seeds
- Herbs of your choice
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