SPICY HARISSA AUBERGINE PIE

Spicy harissa aubergine pie image

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

Provided by Esther Clark

Time 1h35m

Yield Serve 4-6

Number Of Ingredients 12

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 25 grams sugar, Fiber 15 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium