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Julie Le Clerc's Baked Harissa Eggplant & Chickpea Salad

Julie Le Clerc's Baked Harissa Eggplant & Chickpea Salad

© Recipe courtesy of Julie Le Clerc

Julie Le Clerc's Baked Harissa, Eggplant & Chickpea Salad

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 J Friend & Co. honey  (or use maple syrup for a vegan version)
3 Tbsp Sabato Julie Le Clerc spicy harissa
3 Tbsp Romulo sherry vinegar
Sea 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.

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