Spicy Harissa Aubergine Pie Recipe

Preheat the oven to 180°C (350°F).

Place the sliced aubergines on a baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes or until softened and slightly crispy.

In a large skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic and sauté until softened and aromatic.

Add the harissa paste, ground cumin, ground coriander, and paprika to the skillet. Stir well to combine and cook for another 2 minutes.

Remove the skillet from the heat and add the roasted aubergines. Mix everything together until well coated with the harissa mixture.

In a separate bowl, beat the eggs and season with salt and pepper. Add the beaten eggs and crumbled feta cheese to the aubergine mixture. Mix well to combine all ingredients.

Roll out the puff pastry sheet and transfer it to a greased pie dish. Pour the aubergine mixture onto the puff pastry and spread it evenly.

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.

Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro leaves before serving.