Ingredients – six to eight (as a side?!)
- 2 medium eggplants
- 2tbsp olive oil
- 2-3 crushed garlic cloves
- 400g can chopped tomatoes
- 1-2tsp harissa paste
- 1-2tsps clear honey
- juice of 1 lemon
- small bunch of flat leaf parsley finely chopped
- small bunch of coriander finely chopped
- salt and pepper
Bake eggplant for 1 hour on a baking tray until very soft when touched; slit open and scoop out the warm flesh and chop.
Saute the garlic in the olive oil until it begins to color, add the tomatoes, harissa and honey and cook over a medium heat for 5-6 mins or until thick and pulpy. Turn off the heat and add the eggplant, lemon juice, parsley and coriander and season with salt and pepper.
Serve at room temperature with chunks of crusty bread.