Moroccan Spiced Aubergine Pie

Moroccan Spiced Aubergine Pie

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.

SERVES 8
COOKS IN 1 hour
DIFFICULTY Easy

Ingredients

In the kit:

Two spice stages premeasured ready to make your pie. These include cumin, coriander, chilli flakes, paprika, salt, pepper, cinnamon, cumin seeds and coriander seeds. It will also include a recipe card, telling you exactly how to make this dish.

You will need:

Aubergine, sliced thinly lengthways (3)
Garlic cloves (3, crushed)
Onions (3, diced)
Vegetable oil (5 tbsp)
Chopped tomatoes (2 x 400g tins)
Sugar (1 tsp)
Filo pastry (8 sheets)
Blanched almonds (75g, roughly chopped)
Feta cheese (300g, chopped)
Honey (3 tbsp)
Fresh coriander and crème fraîche to serve

Method

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.

This kit costs £1.50 and serves 8

Method:

  1. Preheat oven to 200°C/180°C fan /400°F/ gas mark 6
  2. Take the aubergine slices and brush each side lightly, using approximately 1½ tablespoons of your vegetable oil and place on a baking tray
  3. Place the baking tray in the oven 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
  4. Whilst the aubergines bake, prepare your sauce. In a large frying pan or wok, heat 1½  tablespoons of vegetable oil for 30 seconds before adding the garlic and the onion on a medium heat. Fry for 10 minutes until the onion is well softened
  5. Pour in your first Teaspoon Club spice packet and stir well until the spices release their fragrance (about 30 seconds). Pour in your tins of chopped tomatoes and add the sugar. Stir well and leave to simmer for 10 minutes
  6. 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
  7. 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
  8. To serve the pie, drizzle over the honey and slice across the scoured lines. Serve with fresh coriander and crème fraîche.

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Moroccan Spiced Aubergine Pie

Moroccan Spiced Aubergine Pie

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.

This kit costs £1.50 and serves 8

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