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Spicy harissa aubergine pie

Spicy harissa aubergine pie served in a casserole dish

Spicy harissa aubergine pie

Name: Spicy harissa aubergine pie
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serve 4-6
Ingredients: 3 tbsp olive oil; 2 aubergines cut into chunks; 2 red onions finely sliced; 2 large garlic cloves crushed; 2 tbsp rose harissa paste; 1 tbsp ground coriander; 400g can cherry tomatoes; 250g pouch cooked puy lentils; 100g pitted green olives; 1 small bunch parsley finely chopped; 1.3kg sweet potatoes peeled and cut into 3cm chunks; 100g feta crumbled

Esther Clark

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Serve 4-6

Easy

Prep: 15 mins

Cook: 1 hr and 20 mins

A star rating of 4.5 out of 5.101 ratingsRate

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

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
2 aubergines

cut into chunks
2 red onions

finely sliced
2 large garlic cloves

crushed
2 tbsp rose harissa paste
1 tbsp ground coriander
400g can cherry tomatoes
250g pouch cooked puy lentils
100g pitted green olives
1 small bunch parsley

finely chopped
1.3kg sweet potatoes

peeled and cut into 3cm chunks
100g feta

crumbled

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Nutrition: Per serving (6)

kcal430

low
fat13g
saturates4g
carbs57g
sugars25g
fibre15g
protein12g
salt1.6g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2019

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A star rating of 4.5 out of 5.101 ratings

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