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Spicy harissa aubergine pie

Ingredients

  1. Step 1 3 tbsp olive oil
  2. Step 2 2 aubergines, cut into chunks
  3. Step 3 2 red onions, finely sliced
  4. Step 4 2 large garlic cloves, crushed
  5. Step 5 2 tbsp rose harissa paste
  6. Step 6 1 tbsp ground coriander
  7. Step 7 400g can cherry tomatoes
  8. Step 8 250g pouch cooked puy lentils
  9. Step 9 100g pitted green olives
  10. Step 10 1 small bunch parsley, finely chopped
  11. Step 11 1.3kg sweet potatoes, peeled and cut into 3cm chunks
  12. Step 12 100g feta, crumbled
Spicy harissa aubergine pie
Calories: 430 Carbohydrate: 57 g Protein: 12 g Fat: 13 g
Cook time: 95 minutes Prep time: 15 minutes Total time: 110 minutes Servings: 46

TAGS

Dinner Main course Supper Aubergine Esther Clark Fetum Fibre lentil Low calorie pie Sweet potato Vegetarian Vitamin c Dinner Main course Supper Aubergine Esther Clark Fetum Fibre lentil Low calorie pie Sweet potato Vegetarian Vitamin c Dinner Main course Supper Aubergine Esther Clark Fetum Fibre lentil Low calorie pie Sweet potato Vegetarian Vitamin c

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.