Spiced Aubergine Pie
This stunning Middle Eastern-inspired pie features tender roasted aubergine spiced with harissa and ras el hanout. Folded with salty kalamata olives and zesty preserved lemon, the filling is encased in a simple yeast-leavened crust. It is a vibrant, savoury main that is completely plant-based and perfect for special occasions or meal prep.
Instructions
- 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.
Nutrition Facts
Per portion