Layered Harissa Aubergine & Feta Bake
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Prep: 15 mins
Cook: 40 mins
Aubergine parmigiana takes a trip to the Middle East for this culinary crossover, made with tender aubergine strips layered with a richly spiced tomato sauce and savoury crumbles of creamy feta.
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788 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 2 red onions
  • 2 garlic cloves
  • 1 tbsp turmeric
  • A pinch or two of harissa
  • 330ml cherry tomato passata
  • 50g baby leaf spinach
  • 200g feta
  • 150g bulgar wheat
  • A handful of flat leaf parsley
  • 1 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 450ml boiling water
Step by step this way
  • 1.

    Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the tops off the aubergines and slice lengthways into 1cm-thick strips. Arrange the slices on 2 baking trays. Sprinkle with a pinch of salt and pepper and drizzle with 1 tbsp olive oil. Slide into the oven and roast for 15-20 mins, till soft and golden.

  • 2.

    Meanwhile, peel the red onions and thinly slice them. Peel the garlic cloves and crush or finely chop them.

  • 3.

    Pour 1 tbsp oil into a pan and warm over a medium heat. Slide the chopped red onions and garlic into the pan. Add 1 tbsp turmeric and a pinch or 2 of harissa powder (harissa is hot, so use as much or little as preferred). Sprinkle in a little salt and pepper. Fry for 4-5 mins, stirring occasionally, till softened.

  • 4.

    Pour the passata into the pan along with 150ml boiling water. Bring to the boil, then simmer for 10 mins. Tip in the spinach and stir till wilted.

  • 5.

    Reduce the oven temperature to 200°C/Fan 180°C/Gas 6. Arrange a quarter of the cooked aubergine slices in an ovenproof dish. Spoon over a quarter of the spiced passata, then crumble over a quarter of the feta cheese. Repeat the layering till all aubergine, sauce and feta have been used. Slide the dish into the oven and bake for 20 mins, till bubbling.

  • 6.

    Tip the bulgar wheat into a heatproof bowl or pan and stir in a little salt. Pour in 300ml boiling water. Cover the bowl with a large plate and set aside for 15 mins to soak.

  • 7.

    Finely chop the parsley. Grate the lemon zest. When the bulgar wheat is ready, use a fork to fluff it up. Fold the chopped parsley and lemon zest through the bulgar wheat, and squeeze in the lemon juice.

  • 8.

    Scoop the aubergine and feta bake onto plates, and serve with the bulgar wheat on the side.

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