Grilled eggplant with harissa, mint, lemon and feta
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.