top of page

Spicy Bean Pie

Serves 4

As someone who loves both aubergine and okra, I am a particular fond of this dish. I

appreciate that some of you will not share my love of okra and so you can simply

substitute okra with mushrooms, peas or carrots. This dish can be served with roasted or mashed

potatoes or quinoa.


3 large aubergine, sliced into 1cm discs

Olive oil

3 red red onions, cut in half and then finely sliced into half-moon shapes (preferably with mandoline)

1 leek, finally sliced (preferably with mandoline)

6 cloves of garlic, finally chopped

1½ tsp ground turmeric

1 tsp ground cinnamon and some extra for dusting

½ tsp ground cumin

Chilli pepper powder

700g tomato, finely chopped

170g okra

250g dry red kidney beans, cooked (or 2x400g tin of red kidney beans, drained )

500ml bone broth or vegetable stock

70g tomato purée

70ml fresh lime juice

Salt to taste

Some Pul Biber pepper or/and chopped coriander for garnish


Preheat the oven to 200°C fan/ 425°F/ Gas 7 and line a baking tray with baking

parchment.Brush the aubergines on both sides with olive oil. Place in a single layer on the lined baking tray (you might need to use two baking trays) and bake for 25-30 minutes or until the edges are golden brown. Set aside.

Add 2 tablespoons of olive oil and the onions to a large frying pan and fry until the onions are

almost soft. Add the leek and fry until the leeks are soft and almost golden on edges. At this point add the garlic and cook for a further minute.

Add the turmeric, cinnamon, cumin and chilli pepper and stir to mix. Fry for almost a

minute before adding the chopped tomatoes. Stir well, place the lid on the frying pan

and leave it to cook on low heat for 10-15 minutes or until the tomatoes are soften.

Add the okra and cooked beans followed by the bone broth or vegetable stock to the

pan and stir to mix. Bring to boil and cook with the lid on for 20 minutes on a low

heat or until the okra is cooked.

In a small glass, add the tomato purée, lime juice and pinch of salt. Stir to mix fully

and set aside.

Add the reserved tomato purée to the bean mixture and mix fully. Season with salt

and pepper if needed.

Layer the aubergines on top of the bean mixture and then dust some cinnamon over the aubergines.

Cook for a further 10 minutes on a low to medium heat to allow the flavours to mix and the aubergines to soak up the juice (do not stir). Garnish with some Pul Biber pepper and chopped coriander and serve.


Atoosa xx


bottom of page