Spicy harissa aubergine pie served in a casserole dish

Spicy harissa aubergine pie

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


Serve 4-6

Make this veggie bake filled with lentils, sweet potato, feta and aubergine for an easy family meal. You can freeze any leftovers

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: Per serving (6)

  • kcal430
  • fat13g
  • saturates4g
  • carbs57g
  • sugars25g
  • fibre15g
  • protein12g
  • salt1.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 aubergines, cut into chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 red onions, finely sliced
  • 2 large garlic cloves, crushed
  • 2 tbsp rose harissa paste
  • 1 tbsp ground coriander
  • 400g can cherry tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 250g pouch cooked puy lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 100g pitted green olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1.3kg sweet potatoes, peeled and cut into 3cm chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 100g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


  1. Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 mins until golden and softened. Remove with a slotted spoon and set aside.

  2. Fry the onions with the remaining oil for 7-10 mins or until softened. Add the garlic, 1 tbsp of the harissa and the coriander and cook for 1 min more. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 mins. Season, then stir through the parsley.

  3. Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 mins. Drain and leave to steam-dry, then mash and stir through the remaining harissa. Spoon the aubergine filling into a large baking dish, scatter over half the feta and spoon over the potatoes. Scatter the remaining feta over the pie.

  4. Heat the grill to its highest setting. Grill the pie for 7-10 mins or until the top is crisp and golden. To freeze, leave to cool completely before portioning out into small freezerproof containers.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Feb, 2020
I had a good portion of the aubergine filling left over & froze it. I then had it a couple of weeks later for my supper with some plain basmati rice as I couldn’t be bothered making the sweet potato mash. Honestly it was far tastier that way!
4th Feb, 2020
Really tasty but I think there’s way too much sweet potato topping! I used half the amount and made a deeper pie. Also be aware the calories are for 6 portions- nearly caught me out! I would recommend chopping the aubergines really small- like a 1cm dice and cooking them until they’re super soft. Mine were a bit big and a bit solid
30th Nov, 2019
absolutely gorgeous and tasty recipe. This one is a keeper. Followed the recipe except doubled the feta ;)
30th Sep, 2019
This had a lovely flavour when taking on board comments below. So I used 2tbsp of harissa paste in the base and 1tbsp in the potato mix. I used half and half normal and sweet potato. I doubled the feta cheese. Next time I will cut the olives in half. I also baked it in the oven rather than grilled it. Hope this helps someone else :)
30th Sep, 2019
We thought this was delicious. Only one vegetarian in our party but we all loved it. Pretty much followed the recipe though I cooked the lentils instead of using a pouch, had no parsley and we used a really hot harissa. This spiciness really added to the dish and broke through the sweetness of the topping. The feta was an excellent touch. Definitely be making this again.
24th Sep, 2019
For next time I would swap the sweet potato for regular - maybe in slices on the top. I found sweet potato made the pie overall too sweet, and the mash left the pie overall very soft. Could do with some texture in there.
23rd Sep, 2019
Really nice! I've made a couple of changes: I used 2/3 sweet potatoes and 1/3 normal potatoes in the mash (less sweet), and I used 1.5 tbsp harissa in the mash + 2 tbsp in the vegetable/lentils mix. I also put some grated cheddar on top. It's really filling and tasty. I really recommend increasing the amount of harissa though, otherwise you can barely taste it.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?