Eggplant, Chickpea & Pomegranate Traybake

Ingredients

• 2 large eggplants, cut lengthways into quarters
• 1 tbsp olive oil
• 1 tbsp maple syrup or raw honey
• Sea salt & pepper, to taste
• Pinch chilli flakes
• 1 tin chickpeas, drained & rinsed
• Juice & zest 1 lemon
• 1 small pomegranate
• Handful fresh herbs (mint, coriander or parsley)
• Greek yoghurt, to serve
• Flat bread, to serve (optional)

Method

• Preheat oven to 200°C.
• Place the eggplant quarters into a baking tray and drizzle with olive oil and a little maple syrup or honey. Season with sea salt, pepper and chilli flakes.
• Roast for 30 mins, then toss through chickpeas and roast for another 10 mins.
• Drizzle with lemon juice and zest and top with pomegranate seeds.
• Serve with fresh herbs, Greek yoghurt and warm flatbread.