Today we are making eggplant parmigiana with a harissa twist! Always vegan of course, and the vegan feta really brings it all together! Do you like your eggplant parmigiana spicy? Then you should definitely try this!
Ingredients
Aubergine
- 6 aubergines
- 60 ml olive oil
- Salt and pepper
- 1/2 tsp dried oregano
Sauce
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tbsp harissa
- 1/2 tsp of each dried oregano and basil
- 1 bay leaf
- 400 g peeled tomatoes
- 600 g tomato passata
- 1 tbsp of each maple syrup and soy sauce
- 2 tbsp nutritional yeast
Assemble
- 200 g vegan feta
- 100 g shredded vegan cheese
- Fresh basil
Instructions
- Cut the sides of the aubergines, then cut them lengthwise, with 1-2cm thickness.
- Place them on a baking tray, on a single layer (you might need 2 trays) and brush them with olive oil, season with salt, pepper and oregano.
- Bake for 40minutes at 180°C, and turn then halfway through.
- Chop the onion and mince the garlic cloves.
- In a wide pan, add the olive oil and onions with a pinch of salt and sauté on low-medium heat for 6-8 minutes, stirring occasionally.
- Add the minced garlic and sauté for a couple of minutes, before adding the harissa paste and herbs.
- Give it a good stir, then add the peeled tomatoes, tomato passata, and season with salt and pepper.
- Add the maple syrup and soy sauce, stir to combine. Lower the heat, cover and cook for 15-20 minutes, stirring occasionally. Finish with the nutritional yeast and remove from the heat.
- While you are waiting for the aubergines and sauce, crumble the feta (with a fork or your hands), grate the cheese and tear apart the basil leaves from the stem.
- Once everything is ready, start assembling. First add 2-3 spoons of the sauce and spread them in your baking dish (I'm using a 30x23cm), then add a layer of aubergines, followed by sauce, feta and grated cheese and basil leaves. Then start again, aubergines, sauce, feta, cheese, basil and continue until you have used all the ingredients.
- Cover with foil, and bake at 180°C for 20minutes, then remove the foil and bake for additional 10 minutes.
- Add some fresh basil leaves on top and serve with bread.