Spicy and aromatic, our Julie Le Clerc harissa is the perfect match to smoky, seared eggplant. Tossed with El Navarrico chickpeas and fresh coriander, this recipe is packed full of Moroccan flavour.
Serves 4-6
2 large eggplants, trimmed
Extra virgin olive oil (EVO)
4 cloves garlic, crushed
2 tsp Alexandra’s Bazaar Ras el hanout
3 Tbsp Opito bay raw bush honey (or use maple syrup for a vegan version)
3 Tbsp Sabato Julie Le Clerc spicy harissa
3 Tbsp Pons sherry vinegar
Salt and freshly ground black pepper
385g jar El Navarrico chickpeas, rinsed and drained
2 wedges Sabato Julie Le Clerc preserved lemon
¼ cup chopped fresh coriander or mint, as preferred
Preheat oven to 200°C. Cut eggplants in half lengthways then thickly slice crossways. Heat a large, ovenproof frying pan. Brush eggplant slices well with EVO and then brown for a minute on each side. Remove to a plate.
Heat 3 tablespoons EVO in the same pan and cook garlic and ras el hanout for 1 minute. Add honey, harissa and vinegar and simmer for 1-2 minutes until slightly reduced. Season with salt and pepper. Return the eggplant to the pan and toss well to coat in sauce. Bake for 10 minutes. Remove to a bowl to cool to room temperature.
Add chickpeas and coriander and toss to combine. Remove and discard the flesh of the preserved lemon. Finely chop the lemon rind and sprinkle over the salad, to garnish.
Recipe by Julie Le Clerc
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