Amanda Laird: Grilled eggplant with harissa, mint, lemon and feta

By Amanda Laird

Serves 4

100g red chillies
4 cloves garlic
2 tsp ground coriander
2 tsp ground caraway seeds
1/4 cup fresh coriander - leaves and stalks
1/4 cup fresh mint leaves
1 tsp caster sugar
2 tsp salt
Olive oil
2 eggplant
1/2 cup fresh mint leaves
2 lemons
100g feta
hummus (optional)
pita breads (optional)

To make the harissa, finely chop the chillies and garlic and mix using a food processor, a stick blender or a mortar and pestle. Add the
ground coriander, caraway, fresh coriander, mint, sugar, salt adn enough olive oil to make a slightly liquid paste.

Heat the barbecue. Brush the paste lightly over the eggplant slices then grill. After three minutes, turn and cook for another four to five minutes.

Serve with the mint leaves torn over, the lemons squeezed, feta crumbled and spoonfuls of hummus with warm pita if so desired.

- Herald on Sunday

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