Spicy harissa aubergine pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serve 4-6
Skip to ingredients
- 3 tbsp olive oil
- 2 auberginescut into chunks
- 2 red onionsfinely sliced
- 2 large garlic clovescrushed
- 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 parsleyfinely chopped
- 1.3kg sweet potatoespeeled and cut into 3cm chunks
- 100g fetacrumbled
Nutrition: Per serving (6)
- kcal430low
- 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.
