Name: Spiced Aubergine Pie
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 6 servings
Cuisine: middle eastern
Ingredients: 1 tsp fast-action dried yeast (dried); 1 tsp sugar (granulated); 50 ml olive oil (plus extra for rolling); 250 g white bread flour (strong); 1 tsp ras el hanout (spice blend); 0.5 tsp salt (fine); 900 g aubergine (about 2-3 large); 3 tbsp olive oil (for roasting); 1 tsp salt (for aubergines); 2 tsp harissa paste (rose harissa preferred); 1 tbsp tomato puree (concentrated); 50 g kalamata olives (pitted and chopped); 14 g fresh parsley (roughly chopped flat-leaf); 1 null lemon (preserved, deseeded and finely chopped); 1 clove garlic cloves (crushed)

Instructions

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1

Mix fast-action dried yeast (1 tsp), sugar (1 tsp), olive oil (50 ml) and 125ml lukewarm water. In a large bowl, combine white bread flour (250 g), ras el hanout (1 tsp) and salt (0.5 tsp). Pour in the liquid and knead for 5 minutes into a smooth dough. Let rest.
2

Preheat oven to 240C (fan 220C). Line roasting tins with baking paper. Dice aubergine (900 g) and toss with olive oil (3 tbsp) and salt (1 tsp) and pepper.
3

Roast the aubergines in a single layer for 20 minutes until soft and coloured. Remove from oven.
4

Mix harissa paste (2 tsp), tomato puree (1 tbsp), kalamata olives (50 g), fresh parsley (14 g), chopped lemon (1) and garlic cloves (1 clove) in a bowl. Stir in the roasted aubergine and cool for 30 minutes while the dough proves.
5

Line a 23cm springform tin with oil. Stretch dough to a 26cm circle and place in the tin, letting it come up the sides. Fill with the filling and prove for 30 minutes.
6

Preheat oven to 200C (fan 180C). Bake the pie for 35 minutes and serve warm.