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Aubergine and panch phoran pie

/ Categories Recipes, #CookWithLeiths / Author:

Aubergine and panch phoran pie


Serves 6-8

2 large aubergines
2 large red peppers
3 large potatoes
3 onions
Small bunch of coriander
5-6 tbsp olive oil
2 garlic cloves
2cm piece of fresh root ginger
1 1/2 tsp ground turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 chilli powder
2 tsp panch phoran
100g tomato puree
150-200ml water
75g butter
1 packet of filo pastry, about 225g
Salt and freshly ground black pepper


  1. Prepare the vegetables: cut the aubergines into 2cm cubes and the red peppers into similar-sized squares. Peel the potatoes and cut them into 2cm cubes. Halve, peel, and finely slice the onions. Chop the coriander leaves and set aside.
  2. Heat 1-2 tbsp olive oil in a frying pan and fry the aubergines and peppers, in batches to avoid overcrowding, over a medium heat until lightly coloured, adding more oil to the pan as necessary.
  3. Meanwhile, heat 2 tbsp olive oil in a large frying pan. Add the potatoes and cook over a low heat for 10 minutes, then add the onions. Cook until both are soft and lightly golden.
  4. In the meantime, peel and crush the garlic, and peel and grate the ginger. Add both to the potato mixture and cook for 1 minute. Add the turmeric, cumin, coriander, chilli, and panch phoran and cook over a medium heat until the mustard seeds start to 'pop'.
  5. Add the aubergine and red pepper to the pan with the tomato puree. Season well with salt and pepper and stir in enough water so it's not too thick to simmer. Bring to a simmer and cook gently for 30 minutes to let the flavours develop, adding a little extra water during cooking if necessary. Take off the heat and leave to cool, then stir in the coriander. Meanwhile, heat the oven to 200°C/gas mark 6.
  6. Melt the butter. Pile the vegetable mixture into a rectangular baking dish, about 30 x 20cm. Cover with 5 or 6 layers of filo pastry, brushing each sheet with melted butter and crumpling the top layer for a decorative effect. Bake in the oven for 30 minutes, or until the filling is hot and the filo is a deep golden colour and crisp.

A note on panch phoran:

This is a Bengali five-spice mix of cumin, fennel, nigella, fenugreek and mustard seeds.

Author: Leiths Teachers


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