Eggplant with honey and harissa

Published on 07/19/2013

  • Eggplant with honey and harissa

• 2 eggplants (about 750 gr)
• 100 ml olive oil
• 2 parts of garlic, chopped
• 1 spoon ginger chopped
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon cinnamon powder
• 1 knifepoint harissa
• 80 ml liquid honey
• 3 teaspoons tomato pesto
• ½ teaspoon salt
essential oil lemon
essential oil mint
• fresh coriander leaves
• roasted pine nuts
• 150 gr greek yoghurt

Preheat the oven to 200° C.

Cover a baking plate with baking paper.

Halve the eggplants and cut each half into 6-8 pieces. Scoop them with 80 ml olive oil.

Arrange them side by side on the baking plate and grill them in 30 min golden brown.

Heat the remaining 20 ml olive oil in a large frying pan over low heat. Scoop the garlic and ginger to the flavors in about 30 seconds. Add the spices, harissa, pesto, honey and salt and arrange the eggplant pieces side by side in the pan. Glazing them about 5 minutes in the sauce, turn them two -three times. Caution: the honey burns quickly.

Spray 2 doses of essential oil lemon over the eggplant.

Scoop in a bowl and decorate the dish with coriander leaves and a handful of roasted pine nuts.

Add 1 dose of essential oil mint to the Greek yoghurt and stir.

Serve the eggplants hot with couscous and the yoghurt sauce.