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Spiced aubergine pie with olives and preserved lemon


Serves: 6
timePrep time: 25 mins
timeTotal time:
Spiced aubergine pie with olives and preserved lemon
Recipe photograph by Martin Poole.

Spiced aubergine pie with olives and preserved lemon


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
295Kcal
Fat
15gr
Saturates
2gr
Carbs
35gr
Sugars
4gr
Fibre
6gr
Protein
5gr
Salt
1.1gr

Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes

Ingredients

  • 1 tsp fast-action dried yeast
  • 1 tsp sugar
  • 50ml olive oil, plus extra for rolling
  • 250g strong white flour
  • 1 tsp ras el hanout
For the filling
  • 2-3 large aubergines (about 900g)
  • 3 tbsp olive oil
  • 2 tsp harissa paste (we like Belazu rose harissa)
  • 1 tbsp tomato purée
  • 50g pitted black Kalamata olives, chopped
  • ½ x 28g pack flat-leaf parsley, roughly chopped
  • 1 preserved lemon (we like Belazu), deseeded and finely chopped
  • 1 large garlic clove, crushed

Step by step

Get ahead
Make the salad and dressing the day before, keep separate, cover and chill.
  1. Mix the yeast, sugar, oil and 125ml lukewarm water in a jug to dissolve. Mix the flour, ras el hanout and ½ teaspoon salt in a large bowl. Pour the liquid into the bowl and knead for 5 minutes into a smooth, supple dough. Set aside to 'rest' while you prepare the filling.
  2. Preheat the oven to 240°C, fan 220°C, gas 9; line 2 large roasting tins with baking paper.
  3. Cut the aubergine into large dice, then mix in a large bowl with the olive oil, 1 teaspoon salt and a generous grinding of black pepper and transfer into the tins in a single layer. Roast for 18-20 minutes until just starting to colour and soften. Remove from the oven (you can turn it off at this stage).
  4. Meanwhile, mix the remaining ingredients in the large bowl, then stir in the roasted aubergine; set aside to cool for at least 30 minutes while the dough proves.
  5. Lightly oil a 23cm round springform tin. Drizzle oil onto your work surface; use your palm to stretch out the dough to a circle (about 26cm diameter). Lift it into the tin, allowing the excess dough to come up the sides. Fill with the aubergine mix and leave to prove for a further 30 minutes.
  6. Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 30-35 minutes and serve warm.

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