
Grilled eggplant with harissa, mint, lemon and feta

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.
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 | Eggplant |
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.
http://www.bite.co.nz/recipe/1386/Grilled-eggplant-with-harissa-mint-lemon-and-feta/
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