Ingredients
The following ingredients have 4 Servings
- 2 large red capsicums
- 30ml olive oil
- 1 large red onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 5 long red chillies, deseeded and roughly chopped
- ½ tsp cumin seeds, toasted and crushed
- ½ tsp caraway seeds, toasted and crushed
- 30ml sherry vinegar
- 1 tsp preserved lemon, finely chopped
- sea salt and pepper
- 2 large eggplants, cut into 2.5cm slices
- 200g natural yoghurt
- ½ bunch mint, finely chopped
- ½ lemon, juice and zest
Instruction
- <p>1. Turn the barbecue or gas hob to high and place capsicums on the flame, turning until they blacken.</p> <p>2. Place charred capsicums in a small bowl and cover with plastic film for 10 minutes. Peel skin off capsicums and discard cores and seeds. Roughly chop the flesh.</p> <p>3. Add olive oil, onions, garlic and chili to a medium sized pot on high heat. Cook until the onions become translucent, then add the cumin and caraway seeds.</p> <p>4. Add capsicum flesh and cook on a medium heat for 15-20 minutes, stirring constantly. Add sherry vinegar and preserved lemon.</p> <p>5. Using a food processor, whiz mixture into a smooth paste, then season with salt and pepper.</p> <p>6. Drizzle the eggplant slices with olive oil and generously smear paste on both sides.</p> <p>7. Char grill on a medium-hot barbecue for about 10 minutes on each side, on until they become soft and tender. Combine yoghurt, mint, lemon juice and zest in a small bowl and season. Drizzle yoghurt mix over the eggplant and serve with the couscous.</p> <p><b>This recipe goes with Mark LaBrooy and Darren Robertson's <a href="http://www.goodfood.com.au/recipes/moroccan-couscous-recipe-20170820-gy0ijf" target="_blank">Moroccan couscous</a>.</b></p>
