Spiced aubergine pie with olives and preserved lemon
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole.
Spiced aubergine pie with olives and preserved lemon
Recipe by Honey & Co.
Serves: 6
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
295Kcal
Fat
15gr
Saturates
2gr
Carbs
35gr
Sugars
4gr
Fibre
6gr
Protein
5gr
Salt
1.1gr
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.
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.
- 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.
- Preheat the oven to 240°C, fan 220°C, gas 9; line 2 large roasting tins with baking paper.
- 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).
- 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.
- 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.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 30-35 minutes and serve warm.
