Baked Aubergine Parmigiana With Harissa Potatoes

Before you begin...

This recipe takes around 5-10 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Cut your aubergine[s] in half lengthways, then without cutting through the stalk[s], carefully slice the halved aubergine into strips, lengthways (at approx. 1cm intervals)

Chop your waxy potatoes in half

Drain and pat your mozzarella dry with kitchen paper (squeeze as much liquid out as you can!), then tear into rough, bite-sized pieces

Combine your chopped tomatoes and 100ml [130ml] [170ml] boiled water in an oven-proof dish (or two!) with your vegetable stock mix, baharat, roasted garlic paste and a pinch of salt

Top with the sliced aubergine

Put the dish[es] in the oven and cook for an initial 40 min or until the aubergine is very tender and the sauce is bubbling – this is your spiced aubergine

Add the halved potatoes to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt

Once the spiced aubergine has had 10 min, put the tray[s] in the oven for 30 min or until the potatoes are golden

Use this time to clear up, set the table, have a cup of tea or simply chill!

After the initial 40 min, remove the aubergine from the oven and top with the torn mozzarella and half your grated Italian hard cheese (you'll use the rest later!)

Return the dish[es] to the oven for 5 min further or until the cheese has melted – this is your baked aubergine parmigiana

Once the potatoes are golden, remove the tray[s] from the oven and add your harissa paste (can't handle the heat? Go easy!) and the remaining grated Italian hard cheese and mix everything together – these are your harissa potatoes

Wash your lettuce, then pat it dry with kitchen paper and roughly shred