Moroccan Aubergine Pie

Name: Moroccan Aubergine Pie
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 3 Aubergine (thinly sliced lengthways); 5 tbsp Vegetable oil; 3 Garlic cloves (crushed); 3 Onions (finely chopped); 800 g Chopped tomatoes (tins); 1 tsp Sugar; 8 Sheets of Filo pastry; 75 g Blanched almonds (roughly chopped); 300 g Feta cheese (roughly chopped); 3 tbsp Honey; 0 Fresh coriander and crème fraîche to serve

[[ recipeID=recipe-8lht7otaq, title=Moroccan Aubergine Pie ]]

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3 Aubergine (thinly sliced lengthways)
5 tbsp Vegetable oil
3 Garlic cloves (crushed)
3 Onions (finely chopped)
800 g Chopped tomatoes (tins)
1 tsp Sugar
8 Sheets of Filo pastry
75 g Blanched almonds (roughly chopped)
300 g Feta cheese (roughly chopped)
3 tbsp Honey
Fresh coriander and crème fraîche to serve

Instructions

Preheat oven to 200°C/180°C fan /400°F/ gas mark 6
Take the aubergine slices and brush each side lightly, using approximately 1 ½ tablespoons of the vegetable oil. Place on a baking tray and bake for for 15 minutes. Remove from the oven, turn the aubergine slices, and bake for a further 15 minutes until they have coloured. Remove and set aside, leaving the oven on
Whilst the aubergines bake, prepare the sauce. In a large frying pan or wok, heat 1 ½ tablespoons of vegetable oil for 30 seconds on a medium heat. Add the garlic and the onions and fry up to 10 minutes until the onions are softened
Pour in your first Teaspoon Club spice packet and stir well until the spices release their fragrance (about 30 seconds). Pour in the tins of chopped tomatoes and add the sugar. Season with up to ½ tsp salt. Stir well, simmer for 10 mins, then set aside
To assemble the pie, begin by layering a sheet of filo pastry into a pie dish (trim the pastry size accordingly) and brushing lightly with vegetable oil. Place another sheet on top and brush again. Spoon 1/3 of the tomato sauce, sprinkle over 1/3 of the almonds and feta, and layer 1/3 of the aubergines over the top. Repeat this process twice more, beginning with the pastry, until you have 3 layers of filling. To finish, use the final two sheets of pastry and, again brushing with oil, layer them on top. Scour the top of the pie diagonally to create a baklava look and bake for 25 minutes
Whilst the pie bakes, toast the second Teaspoon Club spice packet dry in a frying pan, and crush lightly with a pestle and mortar. Sprinkle over the pie after it has baked for 25 minutes and return the pie to the oven for a final 10 minutes
To serve the pie, drizzle over the honey and slice across the scoured lines. Serve with fresh coriander and crème fraîche

Notes

This pie is unbelievably easy to make and just delicious. The spices are warm and rich throughout and the textures are perfect. Brilliant mid-week meal and also looks fantastic at a dinner party.