Moroccan-style harira stew with aubergine kofta recipe

aubergine recipes Sep 28, 2022
  • Serves 6
  • 15 mins to prepare and 1 hr 05 mins to cook
  • 421 calories/serving


  • 3 tbsp olive oil
  • 500g classic vegetable base mix
  • Ten garlic cloves, crushed
  • 2 tbsp ras el hanout seasoning
  • 2 tbsp tomato purée​
  • 500g carton passata
  • One vegetable stock pot made up to 500ml
  • 2 x 400g tins of green lentils, drained and rinsed
  • 2 x 400g tins chickpeas, drained and rinsed
  • 4 tbsp harissa paste
  • Two aubergines, diced into 1cm pieces
  • 200g fresh bread, diced
  • 20g fresh mint, leaves picked and finely chopped
  • 50g green olives, finely chopped
  • 1 x 30g pack fresh coriander, finely chopped
  • 30g pack fresh flat-leaf parsley, leaves picked, most finely chopped, rest left whole
  • Two lemons, one juiced, 1 cut into wedges to serve (optional)


  1. Heat 1 tbsp oil in a large saucepan over low-medium heat. Cook the vegetable base mix for 20 mins, stirring occasionally.
  2. Add half the garlic and cook for 5 mins, adding a splash of water if it starts to stick.
  3. Add the ras el hanout, tomato purée, passata and stock; stir well.
  4. Add the lentils and chickpeas to a simmer, then reduce the heat to low and simmer for 20 mins, scraping down any bits on the inside of the pan.
  5. Meanwhile, heat 2 tbsp oil in a large, lidded frying pan over low-medium heat.
  6. Add the aubergine, season with salt, then cover and cook for 5 mins. Stir, re-cover and cook for another 5 mins.
  7. Stir in the remaining garlic, reduce the heat to low, remove the lid, and cook, uncovered, for 5 mins more, adding a splash of water if it starts to stick.
  8. Remove from the heat and season with pepper.
  9. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. In a food processor, blitz the bread to rough crumbs, then add the aubergine mixture, mint, and olives.
  10. Pulse until just combined, being careful not to overmix. Use wet hands to roll 2 tbsp mixture into a ball and transfer to a lined baking sheet; repeat with the rest of the mix to make 30 balls.
  11. Bake for 15-20 mins until firm and lightly browned.
  12. Remove the stew from the heat and add 100-200ml extra water to thin if desired.
  13. Stir in the chopped herbs and lemon juice; season to taste. Divide between 6 bowls and top with the harissa, aubergine kofta, and the remaining parsley.
  14. Serve with lemon wedges to squeeze over, if you like.


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