Make this veggie bake filled with lentils, sweet potato, feta and aubergine for an easy family meal. You can freeze any leftovers
Prep:15 mins
Serve 4-6
3 tbsp olive oil2 aubergines, cut into chunks2 red onions, finely sliced2 large garlic cloves, crushed2 tbsp rose harissa paste1 tbsp ground coriander400g can cherry tomatoes250g pouch cooked puy lentils100g pitted green olives1 small bunch parsley, finely chopped1.3kg sweet potatoes, peeled and cut into 3cm chunks100g feta, crumbled
STEP 1Heat 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.STEP 2Fry 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.STEP 3Cook 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.STEP 4Heat 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.
