Grilled eggplant with harissa, mint, lemon and feta
( SERVES 4 )
Eggplant is best barbecued mainly because it tastes so good when it's all smoky and soft but doesn't need all the oil associated with pan frying it. Making a little harissa paste and brushing it over the eggplant before and during cooking imbues it with a delicious flavour. Simply add a pita bread or three warmed on the grill and you're good to go.
|100 g||Red chillies|
|2 tsp||Ground coriander|
|¼ cup||Fresh coriander|
|2 tsp||Caraway seeds, ground|
|¼ cup||Fresh mint|
|1 tsp||Caster sugar|
|1 splash||Olive oil, enough to make a slightly liquid paste|
- To make the harissa, finely chop the chillies and garlic and mix using a food processor, a stick blender or a mortar and pestle.
- Add the ground coriander, caraway, fresh coriander, mint, sugar, salt adn enough olive oil to make a slightly liquid paste.
- Heat the barbecue. Brush the paste lightly over the eggplant slices then grill. After three minutes, turn and cook for another four to five minutes.
- Serve with the mint leaves torn over, the lemons squeezed, feta crumbled and spoonfuls of hummus with warm pita if so desired.