This Week’s Meat Free Recipe: Spicy Harissa Aubergine Pie

Spicy harissa aubergine pie

Serves 4-6

Ingredients 

• 3 tbsp olive oil 
• 2 red onions (finely sliced)
• 2 aubergines (cut into chunks)
• 2 large garlic cloves (crushed)
• 2 tbsp rose harissa paste
• 1 tbsp ground coriander
• 400g cherry tomatoes 
• 100g pitted green olives
• 250g pouch cooked puy lentils 
• 1 small bunch of parsley (finely chopped)
• 1.3kg sweet potatoes (peeled and cut into 3cm chunks)
• 100g feta (crumbled)

Method 

1. Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 minutes until they are golden and softened. Remove with a slotted spoon and set aside.
2. Fry the onions with the remaining oil for 7-10 minutes/until softened. Add the garlic, 1 tbsp of the harissa and the coriander and cook for 1 minute more.
3. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 minutes. Season, then stir through the parsley.
4. Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 minutes. 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.
5. Heat the grill to its highest setting. Grill the pie for 7-10 minutes or until the top is crisp and golden.
6. Lastly, serve onto plates.