Aubergine, Tomato & Chickpea Traybake - Elly Curshen - Another Pantry

Name: Aubergine, Tomato & Chickpea Traybake - Elly Curshen - Another Pantry
Ingredients: Preheat the oven to 200°C fan/220°C/425°F/Gas mark 7.; Remove the tray from the oven, stir in the grated lemon zest and leave to cool for 15 minutes. Check the seasoning and adjust as necessary.; Drizzle with a generous amount of the tahini dressing and scatter over the mint leaves. Toast the flatbreads or pitta breads in a dry frying pan and serve immediately.; Leftovers will keep when covered and stored in the fridge for up to 3 days. To reheat, cover the tray with foil and warm in a 180°C fan/200°C/400°F/Gas mark 6 oven until piping hot.

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Easy Aubergine, Tomato & Chickpea Traybake: A quick, freezer-friendly vegetarian dish perfect for lunchboxes or dinner parties. Serves 4 | Prep: 5 mins | Cook: 1 hr | By Elly Curshen.

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Ingredients

Preheat the oven to 200°C fan/220°C/425°F/Gas mark 7.
Remove the tray from the oven, stir in the grated lemon zest and leave to cool for 15 minutes. Check the seasoning and adjust as necessary.
Drizzle with a generous amount of the tahini dressing and scatter over the mint leaves. Toast the flatbreads or pitta breads in a dry frying pan and serve immediately.
Leftovers will keep when covered and stored in the fridge for up to 3 days. To reheat, cover the tray with foil and warm in a 180°C fan/200°C/400°F/Gas mark 6 oven until piping hot.