Silky roasted aubergine halves piled high with a smoky, sweet-hot harissa chickpea sauce, finished with walnuts, mint, yoghurt and a drizzle of pomegranate molasses. It looks like a dinner party centrepiece but comes together with mostly store-cupboard staples. Easy enough for a Tuesday night, impressive enough for guests.
Easy Baked Aubergines with Harissa Chickpeas
These baked aubergines are one of those dinners that looks far more impressive than the effort it takes. Halved aubergines are scored, brushed with olive oil and roasted until completely soft, then piled high with a smoky, sweet-hot harissa chickpea sauce. A scattering of walnuts, mint and a drizzle of yoghurt and pomegranate molasses turns it into something you’d happily serve to guests, but it’s easy enough for a Tuesday night.
If you’ve made my cauliflower and aubergine curry or courgette bake before, you’ll know I love a vegetable that can carry a big, punchy sauce, and baked aubergines do exactly that. The flesh turns silky and almost creamy in the oven, which is the perfect base for the harissa chickpeas cooked with tomatoes, sweet dates, and fragrant cumin.
Why You’ll Love This Baked Aubergine Recipe
- Simple ingredients: mostly store-cupboard staples, plus fresh aubergines.
- Naturally vegan and easily made gluten-free (check your harissa as some brands do add thickeners. I used Belazu Rose Harissa Paste which is gluten-free).
- Make-ahead friendly: the chickpea sauce keeps well and reheats beautifully.
- A complete meal with couscous, or a colourful side dish for a spread.
Other Aubergine Recipes You Might Like
- One-Pot Aubergine Caponata with Pearl Couscous
- Air fryer Aubergines with Romesco Dip
- Aubergine Curry
Watch How To Make These Baked Aubergines
Ingredients Notes
For the baked aubergines
You’ll need four medium aubergines, olive oil, and salt and pepper. Scoring the flesh in a criss-cross pattern before baking helps the heat penetrate faster and gives the harissa chickpeas somewhere to sink in later.
For the harissa chickpeas
Onion, garlic, chopped tomatoes, harissa paste, ground cumin, chopped dates, chickpeas, lemon juice and salt. The dates are the secret here: they melt into the sauce and round out the heat from the harissa with a natural sweetness.
To serve
Cooked couscous, yoghurt, pomegranate molasses, chopped walnuts and mint. These aren’t optional extras. The yoghurt and pomegranate molasses in particular add the acidity, tang and freshness the dish needs.
Tips for the Best Baked Aubergines
- Don’t rush the roasting time: undercooked aubergine stays bitter and spongy, while fully soft flesh turns sweet and silky.
- Score deeply but don’t pierce the skin, so the halves hold their shape once filled.
- Adjust the harissa to taste: start with 1 tablespoon and add more once the sauce has simmered.
- Press the baked flesh down gently with a spoon before topping, so the sauce nestles in rather than sliding off.
Make Ahead & Storage
The harissa chickpeas can be made up to three days ahead and kept covered in the fridge, or frozen for up to two months. Reheat gently on the hob, adding a splash of water if it’s thickened too much.
The baked aubergines are best roasted fresh, but leftovers of the assembled dish will keep in the fridge for up to two days and reheat well in the oven or the microwave.
Frequently Asked Questions
Yes, the harissa chickpea sauce can be made a few days in advance. Roast the aubergines fresh and reheat the sauce to bring the dish together.
A handful of raisins, a teaspoon of honey or maple syrup will give a similar gentle sweetness if you don’t have dates to hand.
It is, as long as you skip the couscous and / or your harissa paste doesn’t contain any hidden gluten. Most jarred harissa is fine, but it’s worth checking the label.
Cooked couscous is the classic pairing here, but rice, flatbreads or a simple green salad all work well alongside.
I hope you enjoy this baked aubergine with harissa chickpea recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Baked Aubergines with Harissa Chickpeas
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
FOR THE BAKED AUBERGINES
- 4 medium aubergines
- olive oil
- salt & pepper
FOR THE HARISSA CHICKPEAS
- 2 Tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves grated
- 400 g chopped tomatoes
- 1 to 2 Tbsp harissa
- 1 tsp ground cumin
- 50 g pitted dates chopped
- 400 g chickpeas
- juice of 1/2 lemon to taste
- salt to taste
TO SERVE
- cooked couscous
- yoghurt
- pomegranate molasses
- chopped walnuts
- mint
Instructions
- Preheat the oven to 200°C/400°F (fan 180°C).
- Cut aubergines in half lengthwise. Place of an oven tray, flesh facing up. With a sharp knife score the flesh of the aubergines in a criss-cross pattern. Brush or spray some olive oil all over the flesh of the aubergines. Season with salt and pepper.4 medium aubergines, olive oil, salt & pepper
- Bake the aubergines until their flesh is completely soft, about 35 to 40 mins.
- Heat some olive oil in a large saucepan. Fry the onion over medium-high heat until soft, about 8 minutes.2 Tbsp olive oil, 1 medium onion
- Add the garlic and fry for 30 seconds.3 garlic cloves
- Add the tomatoes, harissa, cumin, dates and chickpeas.400 g chopped tomatoes, 1 to 2 Tbsp harissa , 1 tsp ground cumin, 50 g pitted dates, 400 g chickpeas
- Season to taste with lemon juice and salt.juice of 1/2 lemon, salt
- Stirring from time to time, leave to simmer covered over very low heat for 10 minutes.
- When the aubergines are cooked, press down the flesh with as spoon.
- Share the harissa chickpeas evenly between the aubergines.
- Serve with a side of couscous topped with yoghurt, pomegarnate molasses, walnuts and mint.yoghurt, pomegranate molasses, chopped walnuts, mint, cooked couscous
Nutritional Information
Find this recipe online:
Baked Aubergines with Harissa Chickpeas
https://theflexitarian.co.uk/recipe-items/baked-aubergines-harissa-chickpeas/
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