Name: Spicy harissa aubergine pie
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy harissa aubergine pie

1. 3 tbsp olive oil -

2. 2 aubergines, cut into chunks -

3. 2 red onions, finely sliced -

4. 2 large garlic cloves, crushed -

5. 2 tbsp rose harissa paste -

6. 1 tbsp ground coriander -

7. 400g can cherry tomatoes -

8. 250g pouch cooked puy lentils -

9. 100g pitted green olives -

10. 1 small bunch parsley, finely chopped -

11. 1.3kg sweet potatoes, peeled and cut into 3cm chunks -

12. 100g feta, crumbled -

How to cook deliciously - Spicy harissa aubergine pie

1. Stage

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. Stage

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. Stage

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. Stage

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.