SPICY HARISSA AUBERGINE PIE
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
Categories Dinner, Main course, Supper
Time 1h35m
Yield Serve 4-6
Number Of Ingredients 12
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
HARISSA SPICED AUBERGINE STEW
This is such a warming and easy recipe, it's a staple in our house. Hooray for harissa! www.simplybeglutenfree.co.uk
Provided by Simply Be Gluten Free
Time 35m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Heat the oil in a pan and cook the aubergines with a big pinch of salt for 5 minutes until they turn golden brown, stirring every now and then.
- Add the red onions, harissa, garlic, cumin, corriander, cinnamon, chilli flakes amd stir so the vegetables are well coated.
- Add the tinned tomatoes and cook on a medium simmer for 15-20 minutes, stirring occasionally.
- Serve with quinoa and a dollop of coconut cream if you wish.
SPICY HARISSA AUBERGINE PIE
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
Categories Dinner, Main course, Supper
Time 1h35m
Yield Serve 4-6
Number Of Ingredients 12
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
SPICY HARISSA, AUBERGINE & CHICKPEA SOUP
Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 7
Steps:
- Soften onion in olive oil in a large saucepan. Add harissa and cook for 2 mins, stirring. Add aubergines and coat in the harissa. Add tomatoes, chickpeas and 500ml of water. Bring to the boil and simmer for 30 mins. Stir through the coriander, season and serve.
Nutrition Facts : Calories 157 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
ROAST AUBERGINES WITH YOGURT & HARISSA
Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free
Provided by Diana Henry
Categories Side dish, Starter
Time 45m
Yield Serves 4 as a side or starter
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.
- Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.
Nutrition Facts : Calories 361 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ROASTED AUBERGINE, HARISSA & CHICKPEA STEW
Inspired by a Gousto recipe my dad cooked
Provided by Bethan Moncur
Time 40m
Yield Makes 2 servings
Number Of Ingredients 0
Steps:
- Preheat the oven to 220°C/200°C fan. Trim the green stalks off the aubergine and cut into small pieces. Add the chopped aubergine to a baking tray with a drizzle of olive oil and salt. Place tray in oven for 25 mins until aubergine is softened.
- Meanwhile, dissolve the stock cube in 250ml boiled water. Dice the tomatoes. Peel and finely chop the red onion.
- Heat a large, wide-based pan with 1tbsp olive oil over a medium heat. Cook the red onion for 5 mins or until softened.
- Meanwhile, add the bulgar wheat to a pot with plenty of boiled water and a pinch of salt. Cook over high heat for 10-15 mins until tender with a slight bite. Drain and return to the pot.
- Once the onion has softened, add the ras el hanout with the tomato paste and cook for 1 min or until fragrant. Add the diced tomato, vegetable stock and harissa paste (spicy!). Cook for 5-10 mins until reduced to a thick sauce.
- Meanwhile, drain and rinse the chickpeas. Add to the sauce and cook for a further 2-3 mins until combined.
- Meanwhile, add baby spinach to a colander and pour over boiled water. Rinse the wilted spinach with cold water until cool. Squeeze the water out of the spinach, chop it and add to the bulgar wheat. Season with a pinch of salt and pepper.
- Once the aubergine is softened and golden, push it to one side of the baking tray and add the seed mix. Return the tray to the oven for 5 mins or until toasted.
- Stir the roasted aubergine into the harissa and chickpea stew. Serve with spinach bulgar to the side. Garnish with the toasted seed mix. Enjoy!
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