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Grilled eggplant with harissa, mint, lemon and feta
( SERVES 4 )

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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.

Harissa

100 g	Red chillies
4	Garlic cloves
2 tsp	Ground coriander
¼ cup	Fresh coriander
2 tsp	Caraway seeds, ground
¼ cup	Fresh mint
1 tsp	Caster sugar
2 tsp	Salt
1 splash	Olive oil, enough to make a slightly liquid paste

Grilled eggplant

2	Eggplants
½ cup	Fresh mint
100 g	Feta
2	Lemons
1 optional	Hummus
1 optional	Pita bread

Directions

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.