VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about

Spicy harissa aubergine pie

Preparation and cooking time

• Prep:15 mins
• Cook:1 hr and 20 mins
• Easy
• Serve 4-6

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

430 kcal

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

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.

And as always have a chilled day from the Viking