Spicy harissa and eggplant pasta bake

Name: Spicy harissa and eggplant pasta bake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: International
Ingredients: 1 tbsp harissa; 1 eggplant; 9 oz fusilli; 1 red onion; 2 cloves garlic; 1 tbsp ground cumin; 1 tbsp lemon juice; 14 oz canned crushed tomatoes; 3.5 oz feta cheese; salt; pepper; olive oil (for frying); parsley (for serving)

Based on 21 ratings

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Mary-Linh Tran

Community member

"Harissa is a North African chili paste that typically consists of dried peppers, garlic, olive oil, and spices like caraway and coriander. The flavors of harissa vary widely, from being sharp and fiery to citrusy and floral, sweet or smoky. It’s traditionally used in stews and couscous, but I like to use it in lieu of tomato paste when I make pasta, roasted veg, sandwiches, marinades or even salad dressings. The spice level in this recipe is mild, so don’t be afraid to dollop a few more spoonfuls if, like me, you like things extra hot."

Difficulty

Easy 👌

Preparation

30 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

MetricImperial

½ tbsp

harissa

eggplant

125 g

fusilli

red onion

1 cloves

garlic

½ tbsp

ground cumin

½ tbsp

lemon juice

200 g

canned crushed tomatoes

50 g

feta cheese

salt

pepper

olive oil (for frying)

parsley (for serving)

Utensils

colander, pot, knife, cutting board, oven, frying pan, cooking spoon

Nutrition per serving

Cal757

Fat52 g

Protein14 g

Carb62 g

Step 1/5
- 125 g fusilli
- salt
- colander
- pot
Cook pasta in a pot of boiling salted water until al dente. Drain, reserving some of the pasta water.
Step 2/5
- ½ eggplant
- ½ red onion
- 1 cloves garlic
- knife
- cutting board
- oven
Preheat the oven to 200°C/400°F. Cube eggplant, dice onion, and mince garlic.
Step 3/5
- olive oil (for frying)
- frying pan
- cooking spoon
Add some olive oil to a frying pan over medium heat. Add eggplant and fry for approx. 6 – 8 min. or until golden brown. Remove eggplant from the pan.
Step 4/5
- ½ tbsp harissa
- ½ tbsp ground cumin
- ½ tbsp lemon juice
- 200 g canned crushed tomatoes
- salt
- pepper
Add more olive oil to the same pan, then add onions and garlic and cook, stirring often, until translucent. Add harissa and cumin and stir to combine then let cook approx. 2 min. Then add lemon juice and tomatoes and let simmer until the sauce thickens slightly, approx. 10 min. Season with salt and pepper.
Step 5/5
- 50 g feta cheese
- parsley (for serving)
Mix pasta and reserved pasta cooking water with tomato sauce and eggplant. Transfer to a baking dish and crumble feta all over the top. Bake at 200°C/400°F until browned and bubbling, approx. 18 – 20 min. Serve with fresh parsley and enjoy!
Enjoy your meal!