Indian-Inspired Traybake with Eggplant, Crispy Chickpeas and Halloumi

Roasted eggplant, potatoes, capsicum, tomatoes, crispy chickpeas, and golden halloumi are cooked in a blend of spices and aromatics in this effortless, fuss-free tray bake. 

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Prepare the spice mix for the oil (store in an airtight jar in the pantry)

  • 1½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • ½ tsp garam masala
  • The addition of tomatoes in the traybake serves to add moisture, preventing the chickpeas from burning.

Vegetables

 

  • Add or swap the eggplant or potatoes for cauliflower.

 

Protein

  • Swap halloumi for 500g chicken thighs, simply add to the tray along with the vegetables at the start. Flip the chicken at half way to ensure both sides are golden. 
Ingredients
  • 750g baby potatoes (cut in half)
  • 2 eggplants (cut into large cubes)
  • 2 tomatoes (cut into quarters)
  • 1 red capsicum (cut into large cubes)
  • 1 tin chickpeas (drained and rinsed)
  • 200g halloumi (sliced)

 

Spiced oil 

  • ¼ cup coconut oil
  • 1½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • ½ tsp garam masala
  • 1 brown onion (finely diced)
  • 1 thumb-sized piece of ginger (grated)
  • 2 garlic cloves (crushed)
  • Salt and pepper to taste

 

Raita 

  • ½ cup greek or plain yoghurt
  • ⅓ cucumber (grated)
  • 1 garlic clove (crushed)
  • Salt and pepper
Method
  1. Preheat the oven to 200 degrees, fan bake.

  2. In a large roasting tray, combine potatoes, eggplants, tomatoes, red capsicum, and chickpeas.
  3. In a small saucepan over medium heat, melt the coconut oil. Add the spices, onion, garlic, and ginger; cook for 2-3 minutes until the spices are fragrant (the onion doesn’t need to be cooked).
  4. Pour the spiced coconut oil mixture over the vegetables and chickpeas in the roasting tray; give it a good toss to coat everything in the oil. Pop it into the oven and roast for 30 minutes.
  5. Add the halloumi to the tray and continue roasting for an additional 20 minutes or until the vegetables are tender and the halloumi is golden brown.
  6. While the tray bake is cooking, prepare the raita. Add the yoghurt and garlic into a bowl and mix well to combine; stir through the cucumber.

  7. Dollop the raita over the traybake and enjoy!
Variations

Vegetables

 

  • Add or swap the eggplant or potatoes for cauliflower.

 

Protein

  • Swap halloumi for 500g chicken thighs, simply add to the tray along with the vegetables at the start. Flip the chicken at half way to ensure both sides are golden. 

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