This spicy eggplant dish makes a hearty side to any Moroccan feast.
- 2 large eggplants, sliced into 1 cm rounds
- olive oil, to shallow-fry
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 2 lemons, juiced
- 2 tbsp harissa
- ¼ cup flat-leaf parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 2 hours
Place eggplant slices in a colander. Sprinkle with 2 tsp salt, toss to coat, then set aside for 2 hours to drain. Pat slices dry with paper towel.
Heat 1 cm olive oil in a shallow frying pan over medium heat. Working in batches, cook eggplant for 4 minutes on each side or until light golden brown. Drain on paper towel.
Combine remaining ingredients in a bowl. Arrange eggplant slices over the base of a shallow serving dish and spoon sauce over the top. Serve warm.
Photography Brett Stevens
As seen in Feast magazine, February 2014, Issue 28.