Grilled eggplant and harissa
1 large, cut into 1cm pieces
160 g, (4x40g)
1 x 3 second spray(s)
1 clove(s), (halved)
120 g, torn
- Preheat oven to 200°C or 180°C fan-forced. Place eggplant, harissa paste and olive oil in a medium bowl and toss until well combined.
- Transfer to a large baking tray and bake for 20–25 minutes or until eggplant is tender. Meanwhile, cut a piece Turkish bread in half horizontally. Cut each piece in half and place, cut-side up, on a large baking tray.
- Lightly spray with oil and bake for 3–4 minutes or until lightly browned. Rub cut side of toast with garlic. Top with eggplant mixture and bocconcini. Bake for 5–6 minutes or until cheese has melted. Serve.