Search

Spicy harissa and eggplant pasta bake

Based on 11 ratings

Mary-Linh Tran

Junior Food Editor at Kitchen Stories

“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 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 tbsp harissa
eggplant
250 g fusilli
red onion
2 cloves garlic
1 tbsp ground cumin
1 tbsp lemon juice
400 g canned crushed tomatoes
100 g feta cheese
salt
pepper
olive oil (for frying)
parsley (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
757
Protein
14 g
Fat
52 g
Carb
62 g
  • Step 1/5

    Cook pasta in a pot of boiling salted water until al dente. Drain, reserving some of the pasta water.
    • 250 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

    Preheat the oven to 200°C/400°F. Cube eggplant, dice onion, and mince garlic.
    • eggplant
    • red onion
    • 2 cloves garlic
    • knife
    • cutting board
    • oven

    Preheat the oven to 200°C/400°F. Cube eggplant, dice onion, and mince garlic.

  • Step 3/5

    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.
    • 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

    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.
    • 1 tbsp harissa
    • 1 tbsp ground cumin
    • 1 tbsp lemon juice
    • 400 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

    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!
    • 100 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!