Ingredients
1 large onion – chopped
1 Tbsp olive oil
2 big eggplants – sliced into 1cm thick pieces
1 green bell pepper – chopped
1 clove garlic, minced (optional)
1 knob ginger – peeled and minced
420g chopped peeled tomatoes
300ml water
1 tin chickpeas – drained and rinsed well
1 tsp cumin
1 pinch saffron (optional)
4 Tbsp harissa paste (see recipe below)
½ cup fresh mint – stems removed and roughly chopped
Salt and pepper to taste
Method
- In a dry hot pan cook the eggplant until it begins to brown slightly (about 3 -4 minutes on each side).
- In a heavy based pot sauté the onion and green pepper in the olive oil until the onion starts to turn translucent.
- Add the garlic, ginger and cumin, and cook for another 2 minutes.
- Add the harissa paste and cook until fragrant.
- Add the tomatoes, chickpeas and stir.
- Quarter the eggplant slices and stir into the tomato mix.
- Stir in the water and adjust the seasoning if needed and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes until the sauce thickens and the eggplant is tender.
- Stir in the fresh mint, adjust seasoning if needed, serve and enjoy.
Harissa Paste
Ingredients
7 large dried red chilies
4 large fresh paprika peppers
1 large red bell pepper
50g tomato paste
4 cloves garlic – peeled (optional)
1 tsp caraway seeds
2 tsp coriander seeds
2 tsp cumin seeds
1 Tbsp koshering salt
1 tsp smoked paprika
2 Tbsp extra virgin olive oil (plus extra for consistency)
Juice of 1 large lemon
Method
- Prepare the dried chilies: deseed the chilies and place them in a heatproof bowl. Cover with hot water and leave to soak for 30 minutes, until the chilies are rehydrated, drain the excess water.
- Over a flame (or in the oven) char the paprika and bell peppers until the skin starts to blacken and blister. Remove the seeds.
- Toast the caraway, coriander and cumin seeds in a dry hot pan and grind with the salt with a pestle and mortar.
- Combine the chilies, and peppers with the spices and the rest of the ingredients in a food processor. While it is running, drizzle a bit of extra olive oil into the mix until the desired consistency. (You are looking for a paste-like texture)
- Adjust the seasoning by adding salt and black pepper if desired.
- Store in a sealed glass jar with a little olive oil poured over the top.
The paste’s flavour will deepen if left overnight, but its ready to use as is. Store in the fridge for up to 2 weeks or portion and freeze for up to 3 months.