Ingredients

The following ingredients have 4 Servings
  • 2 large Eggplant (sliced)
  • olive oil (for frying)
  • 2 Tbsps Harissa
  • 2 tomatoes (skinned and finely chopped)

Instruction

  • Heat 1/2" oil in a frying pan (skillet).
  • Fry the aubergine slices in batches for 3-4 minutes over a medium to high heat until golden brown, topping up the oil between batches as necessary. Drain on kitchen paper and set aside.
  • Add 1 tablespoon of oil to the pan and fry the harissa paste and chopped tomato for 2 minutes. Add the aubergine slices, stir gently and set aside to cool before serving.